Baked rice paper rolls with tofu and crunchy vegetables

Ingredients

For 1 serving

• Rice paper4
• Tofu120 g
• Carrots60 g
• Cabbage80 g
• Shiitake mushrooms50 g
• Soy sauce1 tablespoon
• Peanut oil1 tablespoon
• Lettuce40 g
• Sweet and sour sauce1 tablespoon

Contains: gluten, nuts, soy,

Method

1. Preheat the oven to 210 °C (fan) and line a baking tray with baking paper. Peel the carrots and cut them into matchsticks along with the white cabbage; slice the shiitake and crumble the well-drained tofu.
2. Heat half the oil in a frying pan over high heat and stir-fry the tofu, carrots, cabbage and shiitake with the soy sauce for 5 minutes, until the vegetables have wilted but are still crunchy; let it cool slightly.
3. Dip a sheet of rice paper in lukewarm water for a few seconds, until it softens, and lay it on a damp board.
4. Put some filling on the bottom third, fold in the sides and roll up tightly; repeat with the other sheets and lay the rolls on the tray without touching, as they stick together.
5. Brush them with the remaining oil and bake for 15 minutes, turning halfway, until golden and crisp.
6. Serve with lettuce leaves to wrap them in and the sweet and sour sauce.