Hoisin Tofu Rice Paper Rolls
Ingredients
Filling
- 2 blocks of 350g tofu
- 2 carrots
- 1/2 red cabbage
- 4 garlic cloves
- 2 inches of ginger
- 4 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil (optional)
- Pinch of salt and pepper
Wrapping and cooking
- 24-28 rice paper wrappers
- 2 tbsp oil (for pan-frying)
Dipping sauce
- 4 tbsp vegan mayo
- 2 tbsp chilli crisp
- 2 tsp rice wine vinegar
- 2 tsp soy sauce
- 2 tsp - 1 tbsp water (for a less thick consistency)
Preparation
Prepare and cook filling
Crumble the tofu, grate the carrot, slice the cabbage, and mince the garlic and ginger.
Heat a pan with a little oil and cook the tofu until golden, then stir in the vegetables, garlic, and ginger.
Season with salt and pepper, add hoisin and soy sauce, and cook until coated and fragrant, then let cool.
Assemble and fry rolls
Soften rice paper in warm water, fill with the tofu mixture, and roll tightly using two wrappers.
Pan-fry until golden and crisp.
Make dipping sauce
Mix together the vegan mayo, chilli crisp, rice wine vinegar, soy sauce, and water to achieve the desired consistency.
Serve
Plate up the rolls, dip into the chilli crisp mayo, and enjoy.
Tips
Do not skip the chilli crisp mayo for dipping as it enhances the flavor.
This dish is light, crispy, and packed with protein, making it ideal for a midweek meal.
