Angel Hair Lettuce Rolls

Total time: 40 minutes

Serve: 3 (2 per person) – makes 6 rolls 

Ingredients: 

• 1 packet Slendier Konjac Angel Hair
• 6 iceberg lettuce leaves, washed
• Half a medium cucumber, cut into thin matchsticks
• 1 small carrot, julienned
• 1.5 cups purple cabbage, thinly sliced
• 18 mint leaves
• 1 tablespoon neutral oil
• 130g teriyaki or satay marinated tofu (normally comes in thin slabs)

Peanut dipping sauce:

• ⅓ cup peanut butter
• ½ teaspoon garlic powder
• 1 tablespoon Sriracha hot sauce
• 1 tablespoon lime juice
• 2 tablespoons Tamari sauce
• ⅓ cup water

Instructions:

1. Drain and rinse the Slendier Konjac Angel Hair according to package instructions and set aside.
2. Bring a pot of water to boil.
3. In the meantime, make the peanut dipping sauce by mixing all the ingredients together well in a small jar.
4. Submerge the lettuce leaves one by one in the boiled water for 30 seconds or until it has wilted. Remove and drain off excess water and set aside.
5. Slice the cucumber, cabbage, and carrot.
6. While you do that, pan-fry the tofu for a couple of minutes on either side in oil on medium-high heat and let it cool a little, then chop into matchsticks.
7. Now you are ready to make the rolls. To each lettuce leaf, layer equal amounts of Slendier Konjac Angel Hair, tofu, cabbage, carrot, cucumber, and mint leaves, leaving a few centimeters empty at the side closest to you. Roll it up like a burrito and cut it with a sharp knife in half. Repeat the process until you have used up all the ingredients.
8. Serve them with the peanut dipping sauce.