Peanut Crunch Summer Rolls

Ingredients

• •8 sheets rice paper wrappers
• •100 g thin rice vermicelli noodles
• •200 g firm tofupressed and cut into strips; swap for cooked chicken or prawns if you like
• •1 tbsp garlic-infused olive oil
• •2 tbsp gluten-free tamaridivided
• •1 large, cut into matchsticks carrot
• •1, cut into thin strips Lebanese cucumber
• •1/4, thinly sliced avocadothat is 1/8 avocado per serve — the low-FODMAP cap; don't add more
• •4, torn in half butter lettuce leaves
• •1/2 cup, loosely packed fresh mint and coriander leaves
• •3 tbsp natural peanut butterjust peanuts and salt
• •1, juiced lime
• •2 tsp maple syrup
• •1 tsp fresh ginger, finely grated

Method

1. 1Soak the vermicelli in just-boiled water for 3 minutes, then rinse under cold water and drain well.
2. 2Pan-fry the tofu strips in the garlic-infused oil over high heat until golden on two sides, splash with 1 tablespoon tamari, and let it sizzle into a glaze; cool slightly.
3. 3Whisk the peanut butter, lime juice, remaining 1 tablespoon tamari, maple syrup, ginger, and 2-3 tablespoons warm water into a pourable sauce; divide between two small jars.
4. 4Dip one rice paper sheet in warm water for 5 seconds and lay it on a damp board; it will keep softening as you fill it.
5. 5Layer on a piece of lettuce, a small tangle of noodles, tofu, carrot, cucumber, one avocado slice, and a few herb leaves; fold in the sides and roll up tightly. Repeat.
6. 6Pack the rolls seam-side down in a container lined with a damp paper towel, cover with a second damp towel, and refrigerate; eat within 24 hours, dunking as you go.