Vegan Rice Paper Rolls

Ecouynow,

Catalan Couscous Salad with Pears

Ingredients:
5 sheets Vietnamese Rice Paper (vegan) 1 large Carrot, Julienned
1 small Cucumber, Julienned
½ an Avocado, cut into slices Small bunch Thai Basil
2 ounces Tofu, cut into strips (we use Satay flavored Tofu)
½ cup mixed Salad Leaves
1 Red Chilli, de-seeded and cut into thin strips
Hoisin Peanut Dipping Sauce ($2.99 approximately at grocery store)

Instructions:

Prepare a large bowl of hot water to soften rice paper in. Working one at a time, submerge rice paper into hot water (be careful!) for about
5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits.
Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient.
Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close). Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh

.