The filling: tofu with bamboo shoot, bean sprout, potato, carrot, capsicum, sesame and coriander
(makes about 6 rolls; serves 3 as a FODMAP recipe)
- 100g firm plain tofu
- 75g potato, julienne
- 50g carrot, julienne
- 50g capsicum, julienne
- 50g bamboo shoot, julienne
- 50g bean sprout, washed
- 50g green bean, sliced
- 10g coriander, roughly diced
- 1 tbsp sesame seeds, lightly browned
- 2 tsp soy sauce (use a gluten-free soy sauce for a gluten-free option)
- 2 tsp sesame oil
- 1 tsp sugar
- cooking oil
- salt to taste
- 6 medium size rice paper
Bring a little cooking oil to medium-high heat in a frying pan, add tofu and and potato, spread them out a bit to brown, approximately 3 minutes; add carrot, capsicum, bamboo shoot, sugar, lightly toss, cook briefly (1 minute); add bean sprout, light soy sauce, sesame oil and salt to taste, toss; remove from heat, add sesame seeds and coriander, toss; transfer to a plate and let it cool slightly.
Grab a frying pan (or a round container) that is larger than the rice paper, pour in some water; submerge a rice paper into the water then transfer it, flat, onto a plate; leave it on the plate for 1-2 minute to soften; place some filling on the rice paper, roll it up as a roll; repeat with the remaining ingredients.
Serve warm or at room temperature. Sprinkle some sesame seeds over the rice paper rolls if preferred.
Main ingredients – carrot, green bean, potato, capsicum, tofu, bamboo shoot, bean sprout, coriander