FRESH RICE PAPER WRAPS WITH SPICY GREEN SAUCE

 
 

If you came here because of the picture, we have something to tell you that will cheer you even more. At first glance, it may look that these little wraps came right out of a 5-star restaurant and at second glance you might think - hmm, no, I can’t make that... - but the good news is: YES, YOU CAN! 
Don’t be scared. These beauties are not only light and healthy, but wonderfully simple to make. Rice paper wraps filled with charred tofu, pearl barley and veggies may become your new speciality.

Serves 4
Difficulty: EASY
Preparation time: 35 minutes
Cooking time: 20 minutes

 
 
 
Pure South Press Avocado Oil Paper Roll Recipe
 
 
 

Ingredients

SAUCE

  • 30ml (2 tbsp / 5g) mint

  • 30ml (2 tbsp / 5g) coriander

  • 30ml (2 tbsp / 5g) chives

  • 5ml (1 tsp) capers

  • 5ml (1 tsp) red wine vinegar

  • 1 (40g) gherkin, chopped

  • ½ (12g) spring onion, chopped

  • ½ thai green chilli, deseeded

  • ½ (2g) clove garlic

  • 80ml (⅓ cup) Pure South Press Avocado Oil

  • salt and pepper

RICE PAPER WRAPS

  • 180ml (¾ cup / 170g) pearl barley

  • ¼ (40g) red onion, finely chopped

  • 30ml (2 tbsp / 5g) mint

  • 30ml (2 tbsp / 5g) coriander

  • 15ml (1 tbsp) vegan sweet chilli sauce

  • 15ml (1 tbsp) Pure South Press Avocado Oil + extra, for drizzling

  • 200g firm tofu

  • 12 rice paper discs

  • 375ml (1½ cups / 150g) red cabbage, shredded

  • 375ml (1½ cups / 150g) mini cucumbers, julienned

  • 24 mint leaves

Pure South Press Avocado Oil Rice Paper Wrap Recipe

Method

Sauce
Combine the mint, coriander, chives, capers, red wine vinegar, gherkin, spring onion, chilli and garlic in a food processor and pulse until fine. Whisk in the oil and season it to taste. Thin it out with a splash of water if needed. Set aside.

Rice Paper Wraps
Place the barley in a pot, cover with water and bring it up to a simmer. Cook until tender, 15 minutes. Drain and rinse with cold water. Stir in the onion, mint, coriander, sweet chilli sauce and oil.

Heat a griddle pan until smoking hot. Cut the tofu into 0.5cm slices, drizzle with some avocado oil and season lightly. Grill the slices for a minute on each side and slice into strips.

To assemble the rice paper rolls, submerge the rice paper wrappers, one at a time, in a large bowl of cold water for 15-20 seconds until pliable. Lay on a damp tea towel. Place some sliced tofu, barley, shredded cabbage, cucumber and 2 mint leaves in the center of the wrapper. Fold over the bottom and sides and lay it seam-side down on a sheet of baking paper. Repeat with the rest.

Serve the rice paper rolls with the sauce for dipping.

TIP: For an easy cheat’s option replace the green sauce with a store-bought vegan pesto dip or Chinese sweet and sour sauce.

 
Vegetarian, VeganPure South Pressrecipe, easy, vegetarian, rice, vegan, avocado oil, paper roll