Tofu & Nectarine Rice Paper RollsPRINT RECIPE
Serves: 4Fresh and clean with bucket loads of flavour! These rice paper rolls, sometimes called Summer rolls, are so inviting and colourful. If you haven’t used rice paper before, they can be tricky to start with but have a practice and you will get it in no time.
- What you put on first is what the diner will see!
- You can make these an hour or two in advance and store covered, in the fridge, until serving.
Photo & Recipe created for us by Jana @the_macpherson_diaries
- 300g firm tofu
- 1 tsp oil, for frying
- 1 pot Anathoth Farm Hot Chilli Relish
- 1/2 cucumber
- 3 fresh nectarine
- 1 pack of rice paper sheets, medium round
- 2 handfuls coriander leaves
- 2 handfuls mint leaves
- 3 Tbsp soy sauce, optional
- lemon cheeks, to serve, optional
- Slice tofu into slices approx. ½ cm thick slices. This will give you the general size of your rolls.
- Put oil in a non-stick pan over a medium heat, add tofu. Fry until brown on one side then flip. While still in the pan, add a teaspoon of Hot Chilli Relish onto the cooked side of the tofu and rub over with a spoon. Once brown on the other side, remove from the pan and set aside.
- Cut cucumber into slices similar size to the tofu.
- Slice nectarine.
- Get a bowl of water and soak one piece of rice paper at a time until pliable (approx. 15 seconds). If this is your first time have a wee practice first. There is a knack, but you will get it.
- Place a damp tea towel over your chopping board.
- To assemble: start with soaked rice paper, then layer herbs, tofu, cucumber and nectarine then wrap both ends in, then the sides.
- Place right side up on a plate and set aside until ready to serve.
- When serving place more Hot Chilli Relish in a bowl to dip the rolls into, or mix equal parts relish and soy sauce for a thinner, more dippy sauce.