Raw Spring Rolls

2 tbsp apple cider vinegar

2 cups bean sprouts

3 medium carrots, grated

½ bunch shallots, ends removed and green parts sliced thinly on the diagonal

1 cup fresh mint

1-2 tbsp sweet chilli sauce

350g tofu

1 Packet of round rice paper (250g or 20 pieces)

 

Method:  Add vinegar to the bowl of water and wash the bean sprouts. Drain and dry with clean towel. 

In a small bowl combine carrot, shallots, mint and sweet chilli sauce. Wet another tea towel and place flat on the bench.  

Soften rice paper rolls two at a time in a large bowl of warm water soaking for 10 seconds.  Remove and place flat on damp tea towel.  Place 2 tbsp of carrot mixture on the rice paper near the end closest to you, add slices of tofu and bean sprouts.

Roll up, tucking the ends in about halfway to make cylinders.

Serve immediately or store in plastic wrap in the refrigerator for up to 6 hours.

A healthy afternoon snack or light meal before a night out on the town. (makes 20)