1. Start by adding 1 tbsp olive oil, 1 tbsp minced garlic and 1 tsp ginger to a frypan on a medium heat.

2. Using your hands, or a fork, crumble 200g/7oz of firm tofu into the pan. Saute for 3-4 minutes.
Meanwhile, thinly slice 70g/2.5oz spring onion, 90g/3.2oz bok choy and grate 1 carrot. Add these ingredients to the pan. Saute for 5-6 minutes. Once cooked, set aside to cool for 10 minutes.

3. Prepare the dipping sauce by adding ½ cup soy sauce, 1 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp sesame seeds and ½ lime, juiced, into a small bowl and stir together. Transfer into a small dipping bowl and set aside.

4. Pour hot water onto a deep plate (with enough height to hold 2cm/1inch of water), just enough to dip a rice paper sheet into. Get your first rice paper sheet and place it in the water for 30 seconds, then gently remove it from the water and lay it out on a clean surface.

5. Place roughly 2 tablespoons worth of the tofu mixture horizontally on the sheet (leaving room on the sides to roll). Wrap the rice paper roll like you would a burrito. Start by folding the left and right side in, then grab the sheet from the bottom and tuck it over the mixture, continuing to roll (firmly) over until it’s wrapped. Continue with each roll, you may need to add more hot water to the plate.

6. Add 1 tbsp of olive oil to the frypan again, and keep it on a high heat. Add each rice paper roll and cook on both sides for 2-3 minutes, until golden brown. Remove and serve with dipping sauce!

Per serve of 2 rolls
Calories: 185kcal /
Protein: 5g
Carbohydrates: 20g
Fat: 10g

Per serve: 2 rolls, with dipping sauce
Calories: 240kcal /
Protein: 8.5g
Carbohydrates: 22g
Fat: 13g

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NF – Nut Free

Anti-inflammatory + Nutrition Boost

The vegetable mixture in these dumpling rolls includes bok choy which is anti-inflammatory and full of vitamins. When inflammation builds up over a long period of time it becomes chronic, and is the main cause of serious diseases such as heart disease, diabetes, arthritis and cancer. Fortunately, there are plenty of fruit and vegetables that have anti-inflammatory properties that help minimise these risks, particularly dark leafy greens, like our bok choy. This vegetable also provides impressive amounts of vitamin C and K. Vitamin C is full of antioxidants, and well-known for its immune-boosting properties and ability to fight off illness, but it also supports collagen production. The antioxidant properties that help immunity also repair damage caused by the sun, pollution and smoke. All of these external environmental impacts are terrible for our skin and over time, will impact its texture and health. The vitamin C and collagen work together to improve the negative effect of these harsh conditions, leaving you with stronger, healthier skin. The vitamin K and calcium found in bok choy is essential in improving bone strength. They both assist in balancing collagen levels in the joints, improving your flexibility and mobility.