Makes 2 rolls
Ingredients:
4 sheets rice paper
1 English cucumber, peeled
1 small carrot
1 daikon radish
Avocado
1 piece marinated or baked tofu, (or use homemade gluten free baked tofu)
4 lettuce leaves
Peanut sauce
Instructions:
Prepare the vegetables by peeling long lengthwise strips of each the cucumber, daikon radish and carrot using a vegetable peeler. The number of slices will vary depending upon the size of the rice paper you have. Then slice each strip into long skinny slivers. Cut the tofu and avocado into thin strips.
Fill a bowl with warm water. Dip two rice paper sheets into the water, making sure the water flows between the sheets. Let the water drip off the rice paper, and then lay it on a flat surface. You want the sheets to be just softened enough so you can roll them.
Lay one lettuce leaf on the double layer of rice paper. Top with thin strips of vegetables and tofu, but don't overstuff. Roll up like a burrito, either tucking the ends in or leaving them open. Serve with peanut sauce.
Enjoy!
- Recipe courtesy of Amy Sherman