These were surprisingly easy to make. Healthy and delicious, great for school and work lunches.
Keyword: Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Jeremy Dixon, Revive Cafe Cookbook, Thai Spring Rolls
Servings: 7
Ingredients
100g thin rice noodles (vermicelli)
1 Tbspginger or ginger pureefinely chopped
2 cloves garlic finely chopped or crushed
1 cup carrots cut into matchsticks (around 1 carrot)
1½ cups onionsfinely sliced (about 1 onion)
1 Tbspoil
2 cups white (green) cabbagethinly slice
300g firm tofucrumbled
½ tspsalt
1 Tbsphoney or date puree
2 Tbspsoy sauce or tamari
2 Tbspsweet chilli sauce
½ cup coriander (cilantro)
1 cup mung bean sprouts
6 large wholemeal burritos or tortillas
oilfor brushing
1 Tbspsesame seeds
coriander (cilantro)garnish
sweet chilli saucegarnish
Instructions
In a pot stand the rice noodles with boiling water until they are soft. Usually takes around 2-5 minutes, however you are best to check the instructions on your noodles. Drain and set aside.
In a different pan saute the ginger, garlic, carrots, onion and oil for around 5 minutes or until they start to soften.
Add the cabbage and tofu and cook for another 5 minutes or until cabbage is wilted.
Add the salt, honey, soy sauce, sweet chilli sauce and noodles and stir together.
Add the coriander and sprouts and stir together.
Place 1 cup of the mixture in the middle of a burrito. Bring sides in first and then wrap. Place on a baking tray lined with paper. Repeat for all 6 wraps.
Brush with a little oil and sprinkle the sesame seeds on top for garnish.
Bake for 10 minutes at 180°C (350°F) or until crisp and heated through.