Method

1. Finely slice the carrots, green beans, peppers, and cucumber into thin julienne-style sticks. 
2. Cut the cabbage into approximately 3cm / 1in strips. 
3. Cut the tofu into slices (about ½cm / ¼in thick). I managed to get 12 slices from a block. 
4. Heat the oil in a large frying pan. 
5. Fry the tofu on both sides until slightly browned. Remove from the heat and set aside to cool. 
6. In the remaining oil, stir fry the carrots and beans over a low heat for five minutes. 
7. Add the peppers and cabbage, and fry for another 5 minutes. 
8. Add the beansprouts and cucumber and fry for a couple of minutes more. Your goal is for the vegetables to be lightly cooked, but still retain some crunch. 
9. Remove the vegetables from the heat, and set aside to cool. 
10. Assemble the spring rolls one at a time. Begin by submerging the wrapper in a bowl of hot water, for a few seconds, until it softens up. Then flatten the wrapper on a plate, put two slices of tofu in a line across the centre, and top with vegetables (with the strips aligned parallel to the long edge of the tofu, as far as possible). Add a few leaves of coriander, then roll the wrapper tightly around the filling. The slightly gelatinous rice paper should have no trouble sticking to itself. 
11. Serve the rolls cold, with your favourite sauce. 

Satay Dipping Sauce

Ingredients


Method

1. Melt the creamed coconut in the microwave. 
2. Add the peanut butter and tomato puree. 
3. Add water (a couple of tablespoons at a time) and mix to the desired consistency. 
4. Season with chilli flakes to taste. 

Without the satay sauce, these spring rolls are well suited to the 5:2 diet. Each roll has just under 100 calories; you could use a simple soy sauce for low-calorie dipping.