Crispy Rice Paper Rolls

INGREDIENTS:

• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• 1 small brown or red onion, finely diced
• 1 broccoli stalk, grated
• 100g carrot, finely shredded
• 100g parsnip, finely shredded
• 100g red cabbage, finely shredded
• 200g tofu, grated
• ½ cup fresh coriander, chopped
• ¼ cup peanuts, chopped
• Oil for cooking
• 8 rice paper sheets

INSTRUCTIONS:

1. Prepare the Marinade:

• Add all marinade ingredients to a blender and blitz until smooth. Set aside.
  

2. Make the Dipping Sauce:

• In a small bowl, mix the soy sauce, rice vinegar, sesame oil, sriracha, and sesame seeds. Set aside.
  

3. Cook the Filling:

• Heat a splash of oil in a large frying pan over medium heat. Add the ginger, garlic, and onion. Sauté for 2–3 minutes until fragrant.
• Add the grated broccoli, cabbage, carrot, parsnip, and tofu. Cook for 3–4 minutes until just tender but still slightly crunchy.
• Stir in the marinade and toss well to coat.
• Add the coriander and chopped peanuts. Mix through, then remove from heat.
  

4. Assemble the Rolls:

• Fill a large shallow bowl or plate with warm water.
• Working one at a time, dip a rice paper sheet into the water for 6–8 seconds (just until soft but still slightly firm).
• Lay it flat on a clean, damp tea towel or non-stick surface.
• Place about 2 tablespoons of filling in the centre of the sheet.
• Fold the bottom edge up over the filling, then fold in the sides. Roll up tightly from the bottom to the top to seal.
• Repeat with the remaining wrappers and filling.
  

5. Crisp the Rolls:

• Heat a generous layer of oil in a large frying pan over medium heat.
• Fry the rolls in batches for 2–3 minutes per side, rotating as needed until golden and crispy on all sides.
• Drain on paper towels or a clean tea towel.
  

6. Serve:

• Arrange the rolls on a serving plate.
• Garnish with fresh coriander and toasted sesame seeds.
• Serve warm with the dipping sauce on the side.

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