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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Tofu Rice Paper Rolls

4.0

2 x 280g blocks tofu

½ hispi cabbage

6 garlic cloves

3 inches ginger

1.5 tbsp lemongrass paste

1 tbsp galangal (or extra ginger if you don’t have it)

2 tbsp soy sauce

Pinch of salt and pepper

24–28 rice paper wrappers

2 tbsp oil (for pan-frying)

2 tbsp peanut butter

1 tbsp soy sauce

1 tbsp rice wine vinegar

1–3 tbsp water to loosen

3 tbsp vegan mayo

2 tbsp chilli crisp

2 tsp rice wine vinegar

2 tsp soy sauce

2 tsp–1 tbsp water (to loosen)

Spring onions

Coriander leaves

Cook the filling – Crumble the tofu with your hands. Peel and grate the garlic and ginger. Roughly chop the cabbage. Heat a frying pan over medium-high heat with a drizzle of oil. Add tofu and cook for 7–8 minutes until it starts to brown. Stir in garlic, ginger, lemongrass paste, galangal and cabbage. Season with salt and pepper. Cook for 5 minutes until soft. Add soy sauce, stir to coat, and take off the heat. Let cool slightly.
Roll them up – Dip each rice paper wrapper into warm water for a few seconds until just soft. Place on a clean tea towel. Spoon some filling into the centre, fold in the sides, and roll tightly. Repeat with a second wrapper for extra crunch.
Pan-fry – Heat 1–2 tbsp oil in a clean frying pan over medium heat. Add the rolls and fry for 1–2 minutes per side until golden and crispy.
Serve – Mix up the dipping sauces in small bowls. Plate the rolls, garnish with herbs and spring onion, and get dipping.

Course🍤Appetizer

Diets🌱Vegan...

Category🥐Rolls

CuisineAsian

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 49 weeks ago

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