INGREDIENTS
15 pieces
rice paper
1/2
hokkaido pumpkin
1
bell pepper
2
courgettes
20 smalls
tomatoes
200 gs
tofu
1/2 head
cabbage
30
mint leaves
1 serving
salt and pepper
5 gs
ginger
1
garlic clove
3 tbsps
peanut butter
2 tbsps
sesame oil
2 tbsps
soy sauce
2 tbsps
water
1/2 tsp
siracha sauce