Lunch
CRISPY RICE PAPER ROLLS
This delicious rice paper rolls recipe from registered nutritionist Claire Turnbull is perfect for utilising those leftover veggies and reducing food waste at the end of the week.
Servings:
6-8
Total Time:
20m
Prep Time:
10m
Cooking Time:
10m
Ingredients
- 1 onion
- 1/8 of a cabbage
- 2 carrots
- 1/2 broccoli
- Rice Paper Sheets
- 150g of firm tofu
- Soy sauce
- Sesame seeds
- Oil for frying
READY TO COOK!
SHOP NOW
Preparation Instructions
- Prepare filling, shred cabbage and finely chop carrots, onion and broccoli. If you have a food processor, whiz them up in no time that way.
- Over a medium heat add a little oil to your ceramic non-stick frying pan (I used my amazing Padova pan from GreenPan for this), sauté vegetables, add in grated ginger, garlic, and grated tofu, cook through thoroughly.
- Add a splash of soy sauce, stir through, take off the heat and set the mixture aside.
- Dip a rice paper sheet in warm water for around 15-30seconds, or until soft and pliable, then place on a flat on a damp chopping board.
- Add a large spoonful of the mixture into the centre of the sheet, then fold the four sides in to create a rectangular shaped parcel.
- Repeat this process until all the mixture has been used up.
- Add a splash of oil to your pan, lightly fry the rolls on a medium heat, flipping each side until nice and crispy.
- Enjoy served with a little soy sauce and a sprinkle of sesame seeds for dipping.
Tips
To prevent the rice paper from drying out and sticking, use a damp kitchen towel to roll the rice paper rolls.
