Crispy Tofu Rice Paper Rolls
Ingredients
Filling
- 2 x 280g blocks tofu
- 1/2 hispi cabbage
- 6 garlic cloves
- 3 inches ginger
- 1.5 tbsp lemongrass paste
- 1 tbsp galangal (or extra ginger if you don’t have it)
- 2 tbsp soy sauce
- Pinch of salt and pepper
Wrapping and cooking
- 24–28 rice paper wrappers
- 2 tbsp oil (for pan-frying)
Peanut dipping sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1–3 tbsp water to loosen
Chilli mayo dipping sauce
- 3 tbsp vegan mayo
- 2 tbsp chilli crisp
- 2 tsp rice wine vinegar
- 2 tsp soy sauce
- 2 tsp–1 tbsp water (to loosen)
Garnish
- Spring onions, coriander leaves
Preparation
Crumble the tofu with your hands. Peel and grate the garlic and ginger. Roughly chop the cabbage. Heat a frying pan over medium-high heat with a drizzle of oil. Add tofu and cook for 7–8 minutes until it starts to brown. Stir in garlic, ginger, lemongrass paste, galangal and cabbage. Season with salt and pepper. Cook for 5 minutes until soft. Add soy sauce, stir to coat, and take off the heat. Let cool slightly.
Dip each rice paper wrapper into warm water for a few seconds until just soft. Place on a clean tea towel. Spoon some filling into the centre, fold in the sides, and roll tightly. Repeat with a second wrapper for extra crunch.
Heat 1–2 tbsp oil in a clean frying pan over medium heat. Add the rolls and fry for 1–2 minutes per side until golden and crispy.
Mix up the dipping sauces in small bowls. Plate the rolls, garnish with herbs and spring onion, and get dipping.
