Fresh Harmony Rice Paper Rolls

Prep time: 10 min
Cooking time: 20 min
Serves: 15 rolls

Ingredients

• Rice paper, 15 sheets (22cm)
• Lettuce leaves, 15
• Cucumbers, 3 (cut into long thin strips)
• Carrots, 1 (cut into long thin strips)
• Red bell peppers, 3 (cut into long thin strips)
• Baiye tofu, 5 pcs (cut into long thin strips)
• Tau kwa, 3 pcs (cut into long blocks)
• Seasoning: 5 tsp stock + LSSS + ¼ tsp sesame oil
• Eggs, 5 (seasoned with ½ tsp LSSS, ¼ tsp white pepper, ¼ tsp sesame oil)
• Coriander, 1 bunch

Method

1. Prepare Lettuce & Vegetables: Pluck and wash lettuce leaves, then pat dry. Cut cucumber, carrot, and red bell peppers into long thin strips.
2. Prepare Tofu: Separate baiye tofu and cut into thin strips. Blanch in boiling water for a few minutes, then drain.
3. Prepare Tau Kwa: Cut tau kwa into long blocks. Brush with seasoning mixture and pan-fry until lightly browned.
4. Prepare Omelette Strips: Beat eggs and season. Pour half the mixture into a lightly oiled frying pan over low heat. Cook until set, flip carefully, then remove from pan. Repeat with remaining egg mixture. Cut cooked omelette into thin strips.
5. Assemble Rolls: Soak a rice paper sheet in a shallow plate of water for 10 seconds until pliable. Place on a clean cutting board. Layer lettuce leaf, cucumber, carrot, red bell pepper, baiye tofu, tau kwa, omelette strips, fresh coriander. Roll tightly and cut into 4 equal pieces.
6. Repeat for remaining sheets.

Prep time: 15 min
Cooking time: 10 min
Serves: 15

Dipping Sauce Ingredients

• Rice bran oil, 2 tsp
• Garlic, 3–4 cloves, minced
• Lemongrass, 1–2 stalks, bottom part only, inner layers finely minced
• Lower-sodium soy sauce, 125 ml
• Stock (from pencai or water), 125 ml
• Lemon or lime juice, from 1–2 fruits
• Honey, 2 tbsp
• Apple cider vinegar, 1.5 tsp
• Chilli padi, 1–2 pcs, finely chopped
• Lemon or lime zest, from 1 fruit
• Toasted sesame seeds, 2 tsp

Method

1. Add rice bran oil, 2 tsp, to a small pot over medium heat.
2. Add minced garlic, finely minced lemongrass, and chilli padi (optional). Sauté briefly until fragrant.
3. Pour in lower-sodium soy sauce, stock or water, lemon/lime juice, honey, apple cider vinegar, and zest from lemon/lime. Stir until well blended.
4. Remove from heat and stir in toasted sesame seeds.
5. Serve immediately as a dip for fresh spring rolls or let cool and store in an airtight container for later use.

Nutrition Per Serving

Energy: 161kcal
Protein: 13.6g
Total Fat (Saturated Fat): 5.0g (1.4g)
Cholesterol: 59.3mg
Carbohydrates: 15.1g
Dietary Fibre: 3.0g
Sodium: 183.2mg