Tasty summer rolls are a great way to get more fresh vegetables into your diet. In these steamed rolls I’ve used plenty of vegetables and tofu for a vitamin packed treat.
For this dish you will need rice paper rolls, vegetables, tofu, sesame oil, tamari, toasted sesame seeds and a bowl of very warm water.
Start by preparing the filling. I’ve chopped Tofoo brand tofu (it does not need pressing), broccoli, orange pepper, mange tout and spring onion. Lightly fry in a large wok with sesame oil and tamari.
Allow the filling to cool before preparing the rolls. Fill a large bowl with very warm water. I used boiling water and cool it down with tap water until it is warm but comfortable to have your fingers under the water. Dip the rice papers under the water and keep under until entirely soft and pliable.
Remove from the warm water and carefully lay out, removing excess water. Scatter over a few toasted sesame seeds and place two spoonfuls of the filling into the centre of the rice paper. Fold in the shorter ends and then the sides.
Once you have repeated this and created as many rolls as you intend, place them in a steamer lined with brown paper and place over a pan of boiling water for just a few minutes.
Once cooked serve warm with dipping sauces. I’ve used sweet chilli and tamari.