RICE PAPER SPIRAL ROLL
This spiral-shaped rice paper roll is made from three connected sheets and filled with a colorful vegetable mixture with carrot, red cabbage, smoked tofu, and avocado. Once rolled into a long cylinder, it is formed into a tight spiral that fries evenly on both sides and develops a crisp, golden exterior. This recipe is ideal for a quick and fun meal that pairs well with dipping sauces such as soy sauce, chili crisp or a light sesame dressing.
Servings: 1
Ingredients
- 3 rice paper wrappers
for the filling:
- 2 cloves of garlic
- 1 tbsp grated ginger
- 1 carrot grated
- 3/4 cup shredded red cabbage
- 100 g 3.5oz smoked tofu, grated
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- 2 stalks spring onion greens
- 1/2 lime juiced
- 1 tbsp black and white sesame seeds
- oil for frying
- 1/2 avocado thinly sliced
Instructions
- Heat a little oil in a pan and sauté the garlic and ginger for one minute.
- Add the grated carrot, red cabbage and smoked tofu.
- Add soy sauce and toasted sesame oil and cook for two to three minutes until the vegetables soften. Stir in the sliced spring onion greens and lime juiice, then remove from the heat.
- Let cool slightly.
- Dip all three rice paper sheets into water and lay them out overlapping on a cutting board to form one long sheet.
- Spread the vegetable mixture in a straight line along the bottom edge. Top with the avocado slices.
- Roll the rice paper sheet tightly into one large roll. Shape the roll into a spiral to form the rice paper snail.
- Heat a little oil in a pan.
- Add sesame seeds to the top and fry the spiral on medium heat for two to three minutes on each side until golden and crispy.
- Serve warm with your preferred dipping sauce.