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By Liv Kaplan
Rice Paper Rolls & Satay Sauce
4 steps
Prep:40min
These fresh rice paper rolls and peanut-y sauce are so delicious, and far less complicated than they seem. Rice paper rounds are normally made from a combination of rice flour and tapioca flour, which comes from cassava root, making them naturally gluten-free.
Updated at: Thu, 17 Aug 2023 03:28:49 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories314.3 kcal (16%)
Total Fat17.1 g (24%)
Carbs27.7 g (11%)
Sugars5.4 g (6%)
Protein14.7 g (29%)
Sodium1180.8 mg (59%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
10 roundsrice paper
1cucumber
finely sliced
1carrot
finely sliced
1 cupred cabbage
finely chopped
300gtofu
cooked, sliced into chunks
½ cupmint
fresh
Satay Dipping Sauce
Instructions
Step 1
Prepare the sauce by combining all ingredients in a small bowl, as well as 2 tbsp water (30 mls) and set aside.
Step 2
Set up all of your ingredients ready to wrap the rice paper rolls. Set up a large wooden board and a flat bowl of warm water (this is for soaking the rice paper so the bowl needs to be larger than the rounds).
Step 3
Start by plunging one of the rice paper rounds in the water for just 30 seconds, then place on the board. Place fillings in the centre of the round in the shape of a rectangle.
Step 4
Roll up the sides carefully and tightly, without tearing, then place on a plate. Repeat with all remaining rolls and serve with dipping sauce.
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