Ingredients
- 200g firm tofu, sliced into thin strips
- 3 tbsp Umami Thai Chilli Basil Sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup shredded cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh Thai basil leaves
Instructions
- Prepare Tofu: In a bowl, mix Umami Thai Chilli Basil Sauce, soy sauce, and sesame oil. Add tofu strips and marinate for 15 minutes.
- Cook Tofu: Heat a non-stick skillet over medium heat. Cook tofu strips until golden brown on all sides, about 5-7 minutes. Remove from skillet and set aside.
- Assemble Rolls: Dip one rice paper wrapper in warm water for a few seconds to soften. Lay it flat on a clean surface. Place a few tofu strips, shredded carrots, shredded cucumber, mint leaves, and Thai basil leaves in the centre. Fold the sides over the filling and roll tightly. Repeat with remaining wrappers and fillings.
- Serve: Serve the rice paper rolls with extra Umami Thai Chilli Basil Sauce for dipping.
