Winter Rice Paper Rolls with Almond Sauce

It’s winter in Aus which means it’s the perfect time to make healthy winter rolls! ❄️ They are filled with seasonal ingredients and pair perfectly with my roasted almond dipping sauce. 

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely slice tofu and lay in a large bowl, drizzle over vegan fish sauce and marinate in the fridge for 15-20 minutes.

Step 2

Grate cabbage and carrot. Place into separate bowls and set aside.

Step 3

Place almonds into a food processor and process for 10-15 minutes into a smooth nut butter, stopping and scraping down the sides every so often.

Step 4

Add ginger, lime, tamari, garlic, chilli, rice malt syrup, water and pepper into the food processor and process into a thick but pourable dipping sauce. Transfer to a dipping bowl and set aside.

Step 5

Pour warm water into a shallow plate. Dip a rice paper sheet into the water for 7-10 seconds, remove and place it on a chopping board.

Step 6

Place a kale leaf on the top 1/3 of the roll. Top with a small handful of soba noodles, cabbage and carrot and a few slices of tofu. Garnish with mint, coriander, pomegranate seeds and sesame seeds.

Step 7

Fold the sides of the roll into the middle and roll like a burrito, tucking in fillings as you go. Serve with the dipping sauce and enjoy! Store in the fridge for 3-4 days