Crispy Rice Paper Rolls
These crispy rice paper rolls are packed with plant diversity, fibre and protein, making them a gut-friendly meal that's as satisfying as it is delicious. This recipe makes 10 rolls.
Ingredients
Filling:
- 200g extra-firm tofu, sliced into thin strips
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 cup bean sprouts
- 1 carrot, julienned
- 1 red capsicum, thinly sliced
- 1 yellow capsicum, thinly sliced
- 1 cucumber, julienned
- Large handful fresh mint leaves
For the rolls:
- 10 rice paper sheets
- Sesame oil
Peanut Dipping Sauce:
- ¼ cup peanut butter
- 1 tbsp soy sauce or tamari
- Juice of 1 lime
- 1 small garlic clove, finely grated
- Warm water, as needed
Method
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Toss tofu with soy sauce and sesame oil. Pan-fry until golden on both sides. Set aside to cool slightly.
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Fill a shallow bowl with warm water. Dip a rice paper sheet for a few seconds until softened.
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Lay on a clean surface and add a small amount of tofu and your veggies.
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Fold in the sides and roll tightly. Repeat with remaining ingredients.
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Preheat air fryer to 200°C. Arrange rolls in a single layer with space between them. Drizzle with sesame oil and air fry at max crisp for 10–12 minutes, turning halfway through. If they aren't golden enough, cook for an additional 2–3 minutes.
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Whisk dressing ingredients together until smooth and pourable. Serve crispy rice paper rolls immediately with peanut dipping sauce.
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