Colourful Rice Paper Rolls
The colourful rolls had me tumbling into a rainbow food dream. A healthy oasis that swirled in pinks, greens and purples!
Servings Prep Time
15rolls 40minutes
Cook Time
Servings Prep Time
15rolls 40minutes
Cook Time
  • 15 rice paper sheets
  • waterfor dipping rice sheets
  • 200g tofu1 package
  • 1cup cabbagechopped (approx. 1/4 cabbage)
  • 1cup sprouts
  • 1/2cup cilantroplus more if desired
  • 1-2 avocadosthinly sliced or cut into stars
  • salt flakes and pepperto taste
  • sesamefor sprinkling
  • chiafor sprinkling
  • the juice of 2 limes
  • 3tbsp tahini
  • 1tsp tamari
  1. Start by pressing your tofu to release excess water. Remove tofu from package and rinse. Wrap tofu in 5-6 sheets of paper towel to fully cover. Then wrap again with a clean dish towel. Set tofu against solid surface, like a wall, and place a few heavy books on top to help press out the excess water. Leave tofu to press for 20 minutes. Then, unwrap tofu and cut into long thin rectangles.
  2. Chop cabbage and cilantro, and slice avocado thinly, or cut into star shapes.
  3. Fill a rimmed plate with filtered water and dip sheet of rice paper into the water. Turn each side after 3-5 seconds. Then, place softened rice paper sheet onto a flat surface and fill the centre with tofu, cabbage, sprouts, cilantro and avocado. Be sure to add ingredients to the center so that there’s about one inch or more on all sides. Sprinkle with salt flakes and pepper. Then, tuck in the sides of the paper and roll the rice paper away from your body to form a burrito shape. Be sure not to overstuff the rice paper as it will be too difficult to roll.
  4. Continue Step 2 until you’ve used all the ingredients. Sprinkle with more salt flakes, sesame and chia.
  5. To make your tahini lime dressing: add lime juice, tahini and tamari to a jar. Cover with lid and shake until well combined. Serve dressing as dip for the rice paper rolls.