About the Recipe
This is a quick, nutritious and summer healthy dish that is flexible and adaptable allowing you to add whatever ingredients you like as part of your filling.
- Sunni Patel, PhD
Beansprouts help to add to your insoluble fibre intake to aid digestion, gut transit and a healthy gut microbiome.
Rich in Vits B1, B2, B2, B5, B6, C, K, Iron and Magnesium they are also known to contain less anti-nutrients which can affect micronutrient absorption or contribute to IBS symptoms.
Ingredients
240g extra firm tofu
3 tbsp corn flour
3 tbsp hoisin sauce
1 tsp rice wine vinegar
1 tbsp mixed sesame seeds
150g rice noodles
120g carrot (julienne)
120g radish (sliced)
120g beetroot (sliced)
250g vegan prawns
150g bean sprouts
Vietnamese rice paper
Dipping Sauce:
½ red chilli (finely diced)
2 tbsp garlic (minced)
2 tbsp coconut sugar
2 tbsp soy sauce
1 lime
150ml water
Preparation
Step 1
Slice the tofu into strips of 2cm x 4cm and coat evenly with cornflour before marinating with the hoisin sauce, rice wine vinegar and coating with sesame seeds. Place on an oven tray in a single layer and cook in the oven at 180°C for 15 mins.
Step 2
Place the rice noodles into a bowl of boiled water for 5 minutes to soften and drain.
Step 3
Meanwhile, to make the dipping sauce place the chilli, garlic and sugar in a pestle and mortar and mash together to create a fine paste. To the paste add the soy sauce, juice of 1 lime and the water and mix well.
Step 4
To make the summer rolls, important to make one at a time; rehydrate the rice paper, one sheet at time and place on a flat surface. To the centre of the sheet add the choice of filling in a single layer (tofu, prawns, vegetables) and place some rice noodles and beansprouts on top before folding the edges in and rolling tightly into a roll.
Step 5
The ingredients will make around 16 rolls which can be served with the dipping sauce.