Rice paper rolls are a fun way for the family to get involved in cooking. Pan fry for crispy finish. They are as much fun to eat with a chilli infused dipping sauce.
Course Appetizer, Dinner, Lunch
Cuisine Asian
Keyword Gluten Free, Nut Free
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Ingredients
1Onion or 3 spring onions
1Capsicumthinly sliced
1cupMushroomsliced
1Carrotshredded
1small can Water chestnutsdiced
1cupdiced tofu
1” knob Gingersliced
2Kafir lime leafsecret ingredient, thinly sliced
1tbspPlain flour
1tbsptamari
2tbspsweet chilli sauce
1/4cupcoriander leaveschopped
1fresh chilli
1tbspsesame oil for the filling
32sheets of rice paper
Neutral oil for shallow frying
SAUCE
3tbspgood quality soy sauce
3tbspsweet chilli sauce
2tbspsmooth peanut butter
1small 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 2x3 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.
Notes
1. If you are making rice paper rolls for the first, have a few extra rice paper sheets in case some totally loose their shape. Practice makes us perfect, hence more likely to get them right every time.2. Soy sauce can be used as a substitute for tamari.3. Chestnuts are available in most Asian grocery stores and give the crunch in every bite, so try not to omit.4. Kefir lime leaf releases a distinct citrus flavour and gives the rice paper rolls the extra edge. A must have!5. Most of the ingredients can be bought at an Asian grocery store.6. Although we see the non-fried version of rice paper rolls but frying makes them crisper and are deliciously crunchy.7. Air frying or baking the rice paper rolls lightly brushed with oil for approximately 20 minutes until crispy, works very well.