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Veggie Spring Rolls with Ginger Miso Sweet Pea Spread
+ 250g tofu (hard)
+ 3 Tablespoon soy sauce
+ 3 Tablespoon maple syrup
+ White sesame seeds
+ Rice paper for spring rolls
+ 2 red pointed pepper cut into thin strips
+ 50g Mungbean sprouts
+ 70g basil
+ 3 carrots cut into thin strips
+ 1/2 red cabbage
Cut the tofu into strips.
Pour the soy sauce, maple syrup and sesame over the tofu.
Sauté in the frying pan
Cut the vegetables into thin strips.
Wrap all the ingredients within the rice paper.
Cut the rolls into half and serve with the dip
60ml rapeseed oil
60ml of water
2 spring onions, small cut
A thumb sized piece of ginger, finely chopped
450g frozen young peas
3 tablespoon Miso
1 Juice PLUS+ soup packet
Warm oil in a pan then sauté the onion and ginger together.
Add peas and continue to sauté.
Add in the miso and 60 ml of water.
Mix in the Juice PLUS + soup.
Remove from the hotplate and allow to cool slightly.