Crispy Tofu Rice Paper Rolls

These crispy rice paper rolls are loaded with tofu, mushroom, red cabbage and green onions. They’re dipped in a miso ginger sauce, one of my favourite umami sauces. They’re high in protein and make the perfect appetizer or dinner.

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 5-6 rolls

Ingredients

• 1/2 block extra-firm tofu (about 175g)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1/2 onion
• 6-7 mushrooms
• 2 tbsp olive oil for frying (see notes for oil-free)
• 1 cup shredded red cabbage
• 1/4 cup green onions
• 1/4 cup sesame seeds
• 1/2 cup uncooked white rice
• 1 nori sheet
• 5-6 rice paper sheets

Miso Ginger Dipping Sauce

• 1 tbsp white miso paste
• 3 tbsp soy sauce (or tamari for gluten-free)
• 3 tbsp sesame oil (omit for oil-free)
• 2 tbsp maple syrup
• 1 tsp garlic powder
• 1 tsp grated fresh ginger

Equipment

• Food processor
• Frying pan

Instructions

1. Cut tofu into slices about 1/2 inch thick, then marinate in soy sauce.
2. Cook rice according to directions.
3. Add onion and mushroom to a food processor for a few seconds, until they’ve been chopped into small pieces.
4. Fry the onion and mushroom mixture on medium heat for about 6-8 minutes, in 1 tbsp olive oil, stirring occasionally.
5. Meanwhile, shred cabbage, chop green onions, and cut the nori sheet into small rectangles (about 2 x 3 inches).
6. Once the onion and mushroom mixture is done, transfer to a bowl and fry the tofu pieces in the frying pan with 1 tbsp olive oil. Each side should fry for about 4-5 minutes
7. Prepare sauce while the tofu is frying by combining the ingredients in a bowl or jar and mixing.
8. Once the rice, tofu pieces and sauce are ready, assemble your rolls. Soak a rice paper sheet in water for a few seconds, then add nori sheet on the bottom, a piece of fried tofu, a spoonful of rice, a spoonful of the onion and mushroom mixture, some shredded cabbage, and green onions. Fold the top and bottom of the rice paper towards the middle, then roll closed.
9. Add sesame seeds to a plate, then roll your rice paper roll in the seeds until it’s coated.
10. Fry the rice paper rolls for 5-6 minutes on each side in a frying pan (or air fry!), adding olive oil if needed to prevent sticking to pan.
11. Serve with the sauce and enjoy!

Notes

*For an oil-free version, fry onion and mushroom mixture and tofu pieces in a few tbsp of vegetable stock or water, and omit the sesame oil in the dipping sauce.

*For a gluten-free version, substitute tamari for soy sauce.