INGREDIENTS
12 rice paper sheets
1 sheet of rice noodles
3 tsp of Just Blends Pitaya powder
1 Packet of firm tofu
1 carrot shredded
2 avocados sliced into strips
6 pink radish sliced
Bunch of coriander
PINK TAHINI DIPPING SAUCE
¼ cup hulled tahini
¼ cup rice malt syrup/honey
2 tsp Just Blends Pitaya powder
1-2 tbsp of water as required
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| METHOD |
| 1 | Boil the rice paper noodles according to the package instructions. |
| 2 | Rinse under cold water and mix through 1 tsp of Just Blends Pitaya powder until evenly distributed. Set aside. |
| 3 | Fill a large plate (big and deep enough to submerge the rice paper sheets) with warm water. |
| 4 |
Mix in the remaining 2 tsp of Just Blends Pitaya powder. Submerge the rice paper sheets into the pink water for about 3-4 seconds. |
| 5 | Lay the rice paper sheet on a plate and add your filling ingredients in the middle of the sheet. |
| 6 | Fold the ends in and roll up to enclose the filling. Repeat with the remaining rice paper sheets |
| 7 | Repeat with the remaining rice paper sheets. |
| DIPPING SAUCE METHOD |
| 1 | Mix all the ingredients until well incorporated. |
| 2 | Add water as required to reach your desired consistency. |
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