1 block firm tofu 300 g (cut)
40 g cashew nuts (baked or roasted)
½ cup edamame (japanese soy beans) blanched & husk removed
8 pcs water chestnuts (peeled & roughly chopped)
1 tbsp sesame oil
1 tbsp olive oil
1 clove garlic (chopped)
200 g enoki mushrooms (removed roots & rinsed)
½ tsp salt
½ tsp pepper
8 pcs vietnamese rice paper wraps (16 cm size)
8 pcs dried seaweed sheets
8 g ginger (skinned and grated)
2 tsp light soy sauce
½ of an orange (juiced)
1 tsp molasses
Soak a sheet of Vietnamese rice paper, briefly in cold water to moisten and drain the excess water with a clean towel before placing it on a flat board.
Place a dried seaweed sheet at the bottom edge of rice paper wrap. Spoon some Enoki mushrooms and tofu mixture on top of the seaweed sheet.
Tuck the sides in tightly and roll the wraps to contain the filling. Repeat for the remaining wraps and filling
Serve the wraps with the sauce (Pre-cut into bite sizes when serving for easy consumption).