Rainbow Ricepaper Rolls Recipe – EatWell Magazine

Ingredients

• <b>Sauce<b>
• ½ cup rice vinegar
• ½ cup maple syrup
• ½ cup water
• ½ red chilli, finely sliced
• ¼ cup raw peanuts, roughly chopped
• ½ Lebanese cucumber, finely diced
• <br><br>
• 300g packet brown-rice vermicelli
• ⅓ cup soy sauce or tamari
• 225g firm tofu, cut into thin batons
• 1 Lebanese cucumber, sliced into thin batons
• 1½ carrot, sliced into thin batons
• 1 red capsicum, sliced into thin batons
• 1 yellow capsicum, sliced into thin batons
• ⅛ purple cabbage, thinly sliced
• 1 bunch Vietnamese mint leaves or Thai basil leaves
• 1 cup baby spinach leaves
• 1 bunch coriander leaves
• 12 ricepaper wrappers