3 rice paper spring roll wrappers
100 grams finely shredded red cabbage
100 grams finely shredded carrot
50 grams beansprouts
75 grams finely shredded cucumber
Small bunch of mint leaves stripped from the stalks
Small bunch of coriander
100 grams smoked tofu cut into strips the thickness of your little finger
Lime wedges to serve
Dipping sauce -
80 grams organic smooth peanut butter
2 tablespoon rice vinegar
1 tablespoon tamari or soy sauce
1 teaspoon maple syrup
A few drops of toasted sesame oil
1 tablespoon siracha sauce
2 tablespoons of water (or possible a little more to reach the right consistency)
Soak each spring roll wrapper briefly in warm water until it becomes pliable. Lay it flat on a clean work surface and top with 1/3 of the vegetables, tofu and herbs.
Carefully roll up into a cylinder, trim away the untidy edges and then cut into two. Place on a lightly oiled tray and repeat with the other two spring roll wrappers. Cover loosely with a piece of damp paper towel while you make the dipping sauce.
To make the dipping sauce whisk together all the ingredients until smooth and place in a dipping bowl on a serving platter. Surround with the summer rolls and some lime wedges.