Spring Roll Rice Paper Pockets

• For the sauce:

  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 Tbsp sriracha
  • 10 Tbsp soy sauce
  • 2 Tbsp maple syrup
  • 1 Tbsp sesame oil

  For the springrolls:

  • 1 carrot
  • 1 zucchini
  • 1/s cauliflower
  • 3 green onion sticks
  • 1 chilli pepper
  • 200 g smoked tofu
  • Rice paper wrappers
  • Oil of your choice for cooking and frying

• • In a pan, cook the grated zucchini, grated carrot, chopped green onion and chilli pepper for 3-4 minutes, in a little bit of olive oil
  • Then grate the cauliflower and add it on top of the veggies
  • Mix well and at the end crumble the smoked tofu, add it into the mixture and when they are all cooked set them aside in a bowl
  • Soak the rice paper wraps in lukewarm water for 1-2 minutes, then place them on a plain surface (wet the surface a little bit beforehand, so that the rice paper does not stick)
  • Put some of the cooked veggies in the center and wrap them into little square packs. Then, take another rice paper and wrap the pack again.
  • You can either deep fry them or grill them in a pan with a little bit of oil.
  • Serve them with the delicious sauce you have just prepared earlier and enjoy your fantastic meal!