We are huge fans of rice paper rolls! Our kids love them, and they’re super quick to make. We often just prepare all the ingredients in small bowls and set them on the table for everyone to make their own–all part of the fun! This recipe is easy to customise if you don’t fancy some of the ingredients I use. Our daughters actually customise them at the table. One loves tofu and avocado, and the other prefers no avocado, but carrot, tofu, and cucumber. Happy rolling!

Ingredients

• 1 avocado sliced

• 1 cucumber peeled and sliced–a little thicker than julienne

• 2 carrots peeled and sliced–a little thicker than julienne

• A hand full of fresh basil

• A hand full of fresh mint

• 400 g organic firm tofu

• 2 tbsp extra virgin coconut oil

• Tamari or soy sauce to serve

• 12 rice paper sheets

• Lukewarm water

Preparation

1. Place the sliced vegetables in separate small bowls.
   In a medium-size saucepan, melt the coconut oil at medium heat. Slice the tofu in 12 long sticks and fry on two opposite sides until golden. Set aside on a cutting board or plate to take to the table.

2. In a large saucepan, add lukewarm water. This water is to soften the rice paper sheets.

3. To make each rice paper roll: submerge one sheet of rice paper under the water in the saucepan for a few seconds and allow it to drain out when lifting it. Place the wet rice paper on a plate. Add your favorite vegetables and one piece of tofu (all running in the same direction). Add some sprouts and a few leaves of basil and mint. And finish off with a bit of tamari sauce.

4. For rolling: fold the top and bottom over the ingredients, then start rolling from left to right (or vice versa). The paper is sticky so it holds together fine.