I have always enjoyed savoury dumplings, spring rolls, momos or any plant-based ingredients wrapped in pastry. We often went for yum cha on Sundays as a family and I always looked forward to the dumplings filled with radish. But lately the rice paper rolls have certainly been the family’s obsession. I find them a lot lighter on the stomach being gluten-free. So versatile, you can user pretty much use any vegetables. It’s a family fun activity with chopping and shredding vegetables, then lightly stir frying them to make them. Then begins the fun of wrapping them, everyone has a go, each observing the other and it becomes almost like a competition top see who rolls them the best. Such a great family bonding activity, we all look forward to it on Friday nights after the weeks done and everyone wants to do something totally different to what the regular week entailed.
Happy wrapping and family fun!
Crispy Vegan Rice Paper Rolls
Ingredients
- 1 Onion or 3 spring onions
- 1 Capsicum thinly sliced
- 1 cup Mushroom sliced
- 1 Carrot shredded
- 1 small can Water chestnuts diced
- 1 cup diced tofu
- 1 ” knob Ginger sliced
- 2 Kafir lime leaf secret ingredient, thinly sliced
- 1 tbsp Plain flour
- 1 tbsp tamari
- 2 tbsp sweet chilli sauce
- 1/4 cup coriander leaves chopped
- 1 fresh chilli
- 1 tbsp sesame oil for the filling
- 32 sheets of rice paper
- Neutral oil for shallow frying
SAUCE
- 3 tbsp good quality soy sauce
- 3 tbsp sweet chilli sauce
- 2 tbsp smooth peanut butter
- 1 small fresh chilli
Instructions
- Prepare all vegetables as suggested with the ingredients list.
- Heat oil in a frying pan and lightly sauté ginger until fragrant.
- Add sliced mushrooms, capsicum, onion and shredded carrots. Pour tamari and stir-fry for another minute.
- Then add tofu, water chestnuts and plain flour and mix them in with vegetables.
- Lastly add sweet chilli sauce, lime leaf, fresh chilli and coriander. Toss and squeeze lime juice.
- Wet a sheet of rice paper in water. Only dip it in water once, otherwise it will go sticky and loose its shape.
- Lay the wet rice paper on a flat surfaceand place a big spoonful (1/3 cup equivalent) of tofu and vegetable mix in the middle towards the edge and fold into 2×3 inch roll.
- Use another wet rice paper sheet to double wrap the roll to ensure the tofu vegetable mixture is tightly wrapped in the rice paper.
- Heat a flat frying pan on a medium heat and pour a teaspoon of the neutral oil. Place 4-6 rolls at a time in the pan and fry for 2 minutes on each side until crispy.
- Crispy rice paper rolls are ready for dipping in the sauce and a flavour explosion in every bite.
- PREPARING SAUCE
- Mix all the sauce ingredients in a bowl until well combined. The sauce is ready for dipping.
