1/2cupdaikon radishpurple used here, cut into matchsticks
1/2cupcarrotcut into matchsticks
1/4cuplow fat tofufirm tofu, cut into spears
1/4cupbasil leavesthai basil or sweet/Genovese
Instructions
Warm some water and place the warmed water in the center of a large plate or dish. Submerge the rice paper wrapper in the water for a few seconds, ensuring all parts of the wrap have been dampened.
Transfer the wrap to a dry plate.
Add the remaining ingredients to the center of the roll in a narrow diagonal line.
Fold two sides of the wrap over the ends of the ingredients, and then tightly roll the wrap into a tube shape (see this recipe page for visuals).
Enjoy with dipping sauce! See notes for a link to all of our sauces, dips and dressings (try the mango dipping sauce with this roll!)
Notes
All vegetable amounts are approximate. This will also depend on the size of rice wrappers you use. For all of our dressings, dips and sauces see http://plants.to/dressings