Makes 10

Ingredients

300g of tofu, cut into 10 even slices
1 avocado, thinly sliced
1 red capsicum, julienne (create thin 'sticks')
1 ½ cucumber, julienne
 ½ bunch of fresh mint leaves picked and washed
10 rice paper sheets
1 x 200g beetroot slaw (store-bought)
Olive oil for light frying

Ingredients for Satay Sauce

150g of True Natural Peanut Butter 
200-250 mL of coconut milk
1 garlic clove, crushed
½ a large red onion, finely diced
2 tsp of grated fresh ginger
3-4 tsp of tamari sauce
2 tsp of raw honey
Splash of fish sauce
2 Tbsp of coconut oil
½ fresh long red chili

Method

1. Prepare all your chopped vegetables. Place them on a board or plate ready for assembly

2. Grab a non-stick fry pan and add olive oil. Fry tofu pieces on a low-medium heat just until they are well browned on each side (2-3 minutes each side). You may have to fry the tofu in batches depending on the size of your fry pan. Then set tofu aside

3. Grab a small pot and heat up the coconut oil over medium heat. Add the onion, garlic, and chili and fry until the onion has sweated and gotten slightly translucent

4. Acting very fast, add the peanut butter and honey and stir contents until well combined (around 30 seconds). When well combined, quickly transfer the mixture to a blender. Add 200 mL coconut milk, fresh ginger, fish sauce, and tamari. Blitz until well combined

5. In a small bowl, combine tofu with 3-4 Tbsp of satay sauce and marinate

6. Submerge the rice paper sheets completely in lukewarm water and place on a chopping board or flat kitchen surface. Add your assorted ‘filling ingredients’ to one end of the rice paper sheet (1 cm away from the beginning): 1 ½ slice of cucumber, 2-3 slices of capsicum, a slice of tofu, 1 Tbsp of beetroot mix, 1 slice of avocado and mint leaves

7. Start by rolling the rice paper across the work surface, ensuring that all the filling is neatly and tightly packed in, whilst also ensuring that the edges are tucked in throughout the rolling process. Place on a plate and spray sparingly with some olive oil spray to keep them moist and prevent them from sticking

8. Place the left-over satay sauce in a dipping bowl. Sprinkle over with some sesame seeds and serve with some lime or lemon wedges