CRISPY RICE PAPER ROLLS

Описание: CRISPY RICE PAPER ROLLS

These THIN and CRISPY spring rolls are my newest favorite! We all love the crispy rice paper rolls, but making them extra thin takes them to a whole new level. The delicate, crunchy texture is so perfect! For the filling, I used smoked tofu, carrots, red cabbage, chili, and cilantro. You really can get creative here and use whatever veggies you have in the fridge, such as mushrooms, bell pepper, or scallions would work really well too. I enjoyed them with my homemade gochujang-mayonnaise. It’s the ultimate snack or appetizer!

Ingredients (for 10-12 rolls):
10-12 rice paper wrappers
For the filling:
1 cup grated smoked tofu
1/2 cup grated carrot
1/2 cup red cabbage, thinly shaved
1/2 cup cilantro leaves
2 cloves garlic, finely chopped
1 tbsp ginger, grated
1 red chili (optional)
1 tbsp toasted sesame oil
2 tbsp soy sauce or tamari (to make it gluten free)


Instructions:
To prepare the filling, heat sesame oil in a pan over medium-high heat. Roast the garlic, ginger, and chili if using until fragrant. Add the carrot, cabbage, and tofu. Roast for a few minutes with soy sauce until softened. Add the cilantro at the end.

Cut the rice paper wrappers into a triangular shape (or buy already triangle shaped ones if you can find them). Dip into cold water for a few seconds. Add around 2 tspof the filling to the bottom side of the triangle. Fold the paper tightly over the filling. Tuck in the sides and roll up tightly.

Lightly brush or spray the rolls with oil and air-fry at 200 degrees C or 395 F for around 10-15 minutes until crispy. They are ready when they begin to harden and form crispy white edges. You can pan-fry them or make them in the oven as well. Enjoy with (vegan) chili mayonnaise or soy sauce.