CRISPY RICE PAPER ROLLS
These ultra crispy rice paper nori rolls are a total game changer. They're packed with flavor, color, and texture, making them the perfect appetizer to share (or not!). I filled them with smoked tofu, gochujang-sautéed carrots, asparagus, and avocado, and enjoyed them with a simple tamari-ginger sauce. You can customize them to your liking and fill them with your favorite veggies and herbs. You can also add some tofu, tempeh, or your protein of choice.
Ingredients
- 4 rice paper wrappers
- 1 toasted nori sheet cut into 8 rectangles (you will need 2 per roll)
- 8 slices of smoked tofu
- 2 stalks green asparagus halved
- 1 avocado peeled and thinly sliced (use 1/4 avocado per roll)
- neutral oil for frying
- black and white sesame seeds
for the sautéed carrots:
- 1.5 carrots peeled and cut with a julienne peeler
- 1 tablespoon soy sauce or tamari
- 2 teaspoons rice vinegar
- 1 teaspoon gochujang paste
- oil for sautéing
for the dipping sauce:
- 1 tablespoon grated ginger
- juice of 1/2 lemon
- 1/4 cup soy sauce or tamari
Instructions
- Prepare the fillings by chopping the vegetables and tofu.
- Sauté the julienned carrots in a bit of oil with soy sauce, rice vinegar, and gochujang paste for about 1 minute until they have softened.
- Lightly brush both sides of the rice paper with water (do not dip it into water as done traditionally, as they won’t get as crispy). Place one rectangle of nori on the rice paper, then layer with tofu, asparagus, the sautéed carrots, another piece of nori, and avocado at the end.
- Fold over the bottom part, then tuck in the sides, and roll tightly.
- Brush with a bit more water if needed and coat the rolls with sesame seeds.
- Heat neutral oil in a pan and pan-fry the rolls until the rice paper becomes crispy and bubbles up. Be careful not to overcrowd the pan.
- For the sauce, simply mix all ingredients in a small bowl. Enjoy immediately!