Rice Paper Rolls with Spicy Tofu, Seaweed and Vietnamese Coleslaw - Janella Purcell

Ingredients

• 16 organic rice paper sheets
• 1 sheet toasted nori, cut/torn into 5cm x 10cm pieces
• Tofu (or 200g white fish)
• 1 small block of firm tofu, cut into 8 x 1 cm thick pieces
• 2 tbsp tamari
• 1 tbsp ginger, grated
• 2 drop sesame oil, toasted
• 1/2 tsp chilli, ground (optional)
• Water to marinate
• 1 cup red cabbage, finely sliced
• 1 carrot, grated
• 1 small cucumber, half moons
• 1 small capsicum, sliced finely
• 1 small red onion, finely sliced
• 2 spring onions, finely sliced on diagonal
• Small handful each of coriander leaves, Vietnamese mint, mint and Thai basil
• 2 tbsp toasted peanuts, crushed/chopped slightly
• 1 tbsp fish sauce
• 1 lime juice, juice and zest grated
• 1 tbsp coconut palm sugar, or rapadura
• 1 tsp fresh ginger, grated
• 1 clove garlic, grated
• 3 drops toasted sesame oil