Vietnamese Summer Rolls

Tofu

• 250 g tofu, firm
• 1 Tbsp Pureharvest Organic Tamari,
• 1 tbsp coconut oil, melted
• 1/2 Tbsp ginger, minced
• 2 cloves garlic, minced
• 1 Tbsp Pureharvest Organic Rice Syrup

Filling

• 1 red capsicum
• 1 yellow capsicum
• 1 carrot
• 1 cucumber
• 200 g vermicelli rice noodles

Wrap

• 10 - 12 rice paper sheets

Dipping sauce

• 3 Tbsp peanut butter
• 1 Tbsp Pureharvest Organic Tamari,
• 1 Tbsp Pureharvest Organic Rice Syrup,
• 1 tsp lime juice
• 4 Tbsp water

First of all marinate the tofu:
Slice the tofu into 1-2 cm thick slices. Mix together all the ingredients for the marinade and spread over the tofu. Allow to marinate while you prepare the remaining ingredients.

Cook the rice noodles as per the cooking instructions.

Finely slice the capsicums, carrot and cucumber.

Fry the tofu on a hot pan with a little bit of oil. Fry for 2-3 minutes on each side or until browned. Remove from pan at set aside.

Pour some water into a shallow pasta style bowl, this will be used to soften the rice paper.

Assembling the rolls:
Once all the fillings are prepared it’s time to prepare the rice paper rolls. Submerge a sheet of rice paper in the water until it just starts to soften. Lay flat onto a clean board.
In the centre of the rice paper place a small amount of each of the sliced vegetables, a small amount of rice noodles and a slice of tofu.

It's time to roll. Fold the bottom of the paper over the filling, fold in each end and roll to form a log. Repeat until all the ingredients are used up.

For the sauce:
Mix together all the ingredients for the sauce to form a smooth, slightly thin sauce.