ALL SERVE 4
Tofu and spring veg summer rolls with nut butter dipping sauce
• 1 packet of rice paper pancake rolls
• 200g firm tofu*, cut into 1cm cubes
• 150g carrots, finely sliced into matchsticks
• 130g cucumber, de-seeded and finely sliced into matchsticks
• 175g daikon radish, finely sliced into matchsticks
• 1 small bunch of mint, leaves only
• 1 small bunch of coriander
• 1 small bunch of Thai basil, leaves only
• ¼ sweetheart cabbage, finely shredded
• 1 bunch of spring onions, finely sliced
• Groundnut oil for frying
FOR THE DIPPING SAUCE
• 100g almond or peanut butter
• 40g soy sauce
• 10g fish sauce
• 3 red chillies, sliced
*Wrap the tofu in kitchen paper
