Crispy Tofu Rice Paper Rolls With Tangy Peanut-Free Dip Recipe

About this recipe

Fresh and crispy tofu rice paper rolls paired with a tangy, nut-free dipping sauce. Packed with vibrant veggies and bursting with flavor, these rolls make a satisfying snack.

Ingredients

• 400 G Rice Paper Sheets
• 250 g Carrot
• 250 g Cucumber
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 200 ml Sesame Oil
• - Rice Vinegar
• 90 g Dark Soy Sauce
• 100 g Garlic
• loose Ginger
• 30G Chili Flakes

Instructions

1. 1. Press the tofu for 10 minutes to remove excess water, then cut into thin strips.
2. 2. In a small bowl, mix cornstarch with 1 tablespoon soy sauce to create a coating for the tofu.
3. 3. Heat sesame oil in a pan, coat tofu strips in the cornstarch mixture, and pan-fry until golden and crispy.
4. 4. Prepare the vegetables by julienning the carrot and cucumber, and shredding the cabbage.
5. 5. Fill a shallow dish with warm water and dip one rice paper sheet in it for 10 seconds to soften.
6. 6. Place the softened rice paper on a clean surface, add a strip of tofu, some veggies, and a mint leaf in the center.
7. 7. Fold the sides of the rice paper over the filling, then roll tightly from bottom to top to seal.
8. 8. Repeat steps 5-7 with the remaining rice paper sheets and fillings.
9. 9. In a small bowl, mix rice vinegar, lime juice, 1 tablespoon soy sauce, agave syrup, minced garlic, grated ginger, and chili flakes to create the dipping sauce.
10. 10. Serve the rice paper rolls with the tangy dipping sauce on the side for a refreshing snack.