Cold rolls are perfect for summer! These rainbow rolls are filled with wholesome goodness and vibrant colours, making them rich in vitamins, minerals, and antioxidants.
Ingredients Benefits:
Firm Tofu: Tofu is a great source of plant-based protein, calcium, and iron, supporting energy and bone health.
Red Cabbage: Packed with vitamin C and fiber, red cabbage boosts immunity and aids digestion.
Enoki Mushrooms: Low-calorie and rich in antioxidants, enoki mushrooms support immune health.
Cucumber: Hydrating and refreshing, cucumber also provides potassium for electrolyte balance.
Spring Onion: Rich in vitamins A, C, and K for skin health and immunity.
Vermicelli Noodles: A light source of carbs for sustained energy.
Fresh Coriander : Contains antioxidants and may help reduce inflammation.
Ingredients:
Firm tofu (200g) – Dust with 1 tbsp cornflour, salt, and pepper, and fry in sesame oil until golden.
Rice paper rolls (10 sheets)
Rainbow Rolls Filling:
100g enoki mushrooms – cook with garlic, sesame oil, and soy sauce in the same pan as tofu
100g vermicelli noodles, cooked
1/4 cup fresh coriander
1 cup red cabbage, shredded
1 cucumber, julienned
2 spring onions, sliced
Dipping Sauce:
2 tbsp hoisin sauce
1 tbsp peanut butter
1–2 tsp sesame oil
1 tbsp soy sauce
1 clove garlic, crushed
2–3 tbsp boiling water (adjust for desired consistency)
Method:
Prepare the tofu: Dust tofu slices with cornflour, salt, and pepper, then fry in sesame oil until golden and crispy.
Cook the mushrooms: In the same pan, sauté enoki mushrooms with garlic, sesame oil, and soy sauce until tender.
Prepare the fillings: Slice all vegetables and cook vermicelli noodles according to package instructions. Set everything aside.
Assemble the rolls: Dip each rice paper sheet in warm water until soft, then layer with tofu, mushrooms, noodles, and veggies. Roll tightly.
Serve with dipping sauce: Mix all sauce ingredients until smooth, adjusting water for desired consistency.
Enjoy your mood-boosting, vibrant rainbow rolls!