Crispy Rice Paper Rolls

These crispy rice paper rolls are super delicious and are ideal for using up any leftover veggies you might have at the end of the week. You can adapt the recipe to suit whatever you have left in the fridge - celery, capsicum, spring onion, spinach, bok choy, mushrooms, all work well.

Give them a try!

Ingredients: (makes 6 - 8 rolls)

Left over veggies, I used:

1 onion
1/8 of a cabbage
2 carrots
1/2 broccoli

You can sub these with whatever you have in! Celery, capsicum, spring onion, spinach, bok choy, mushrooms, all work well.

Rice Paper Sheets
150g of firm tofu
Soy sauce
Sesame seeds
Oil for frying

How to make:

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 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.

See how I made them here