Veggie rice paper rolls

Prep 40 mins | Makes 12

12 rice paper rounds
4 Iceberg lettuce leaves, finely shredded
1 bunch asparagus, shaved
1 ripe large avocado, cut into thin wedges
125g Thai or teriyaki-flavoured tofu, sliced into thin strips
1 carrot, peeled and shredded
2 Lebanese cucumbers, thinly sliced lengthways into ribbons
1 cup mint leaves
1 cup coriander leaves
Salt-reduced soy sauce mixed with sweet chilli sauce, for dipping
Micro-herbs (like shiso) and lime wedges, to serve

Step 1 Prepare all ingredients and set out on a board.

Step 2 To assemble, soften a rice paper round in a dish of warm water for 20 seconds or until softening. Remove from water and place on a clean, damp tea towel. Place lettuce, avocado, asparagus, tofu, carrot, cucumber, mint and coriander onto the centre of the rice paper. Fold over the rice paper to secure the filling. Set aside on a tray and cover with another damp tea towel.

Step 3 Repeat using remaining ingredients. Serve with soy and sweet chilli sauce. Sprinkle with micro-herbs if liked.

Good for you ... Avocados

Avocados are one of the few fruits that contain fat, but it's in the form of unsaturated fat.

A source of vitamin E, a vitamin that helps protect cells from damage due to free radicals.

A good source of vitamin C and also a source of folate (a B vitamin). Both these vitamins contribute to the normal functioning of the body’s immune system.

Provides the B vitamins niacin (B3) and biotin, which both contribute to normal production of energy in the body.