Spring Food: Vegetarian rice paper rolls

Ingredients

8 rice paper rolls
1 large carrot, peeled and grated coarsely
4” segment of cucumber, sliced and then cut thin matchsticks
1 handful fresh mint leaves, larger ones torn
250g firm tofu
3 tbs dark soya sauce

1 large spring onion, cut into 3” lengths and finely sliced lengthways
2 tangerine, peeled and segments opened and some skins removed if you are in the mood (optional)


Sauce

5 tbs of a chutni like The Spice Tailor Peanut and Tamarind Chutni 11/2 tsp dark soya sauce 11/2 tsp lemon or lime juice 30g creamed coconut (if block, dissolve in 4 tbs boiling water) or if creamy add a little less


Method

Heat a non-stick griddle pan. Cut the tofu into ¾” deep, 1” wide rectangles. Pat well with several layers of kitchen roll to take out some of their moisture.

Place the tofu on the griddle pan and cook until the underside has lovely brown bars on them. Turn and repeat with this side.

Meanwhile, make the dipping sauce. Stir together all the ingredients, adjusting consistency, I like it creamy but not thick. Taste and adjust, lemon juice or coconut to taste.

Once the tofu is done, place straight into the soya sauce (you are not seasoning with anything else so you can allow them to soak in a little).

Place your rice rolls, two at a time in a deep plate of water until just soft. Place them flat on some kitchen roll to dry slightly and place on your work surface. Place 6-7 cucumber shreds in a line in the centre of each, leaving a 1” border at the top and bottom. Follow with some spring onion and 1 tbs. or so of carrot, then 2-3 mint leaves, 1-2 tangerine pieces and finally the tofu.

Fold in the top and bottom and then one side and roll, keeping it tight, the whole thing so that it is like a spring roll. Cover with some damp kitchen roll as you finish the rest. Serve as they are or halved with the dipping sauce.
source: http://www.bodyandsoul.com.au/nutrition/healthy+recipes/spring+food+vegetarian+rice+paper+rolls,39499