Hoisin Tofu Rice Paper Rolls

Name: Hoisin Tofu Rice Paper Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 blocks (350g) tofu (crumbled); 2 carrots (grated); 1/2 red cabbage (sliced); 4 garlic cloves (minced); 2 inches ginger (minced); 4 tbsp hoisin sauce; 2 tbsp soy sauce; 1 tbsp sesame oil (optional); 1 pinch salt and pepper; 24-28 rice paper wrappers; 2 tbsp oil (for pan-frying); 4 tbsp vegan mayo; 2 tbsp chilli crisp; 2 tsp rice wine vinegar; 2 tsp soy sauce; 1-2 tbsp water to thin (to thin, if needed)

Light, crispy, and packed with protein. These rice paper rolls are filled with golden hoisin tofu, crunchy vegetables, and loads of plants. Perfect for a fresh, satisfying dinner.

35 min total4 servingsVietnamese

Calories

385

Protein

12g

Carbs

42g

Fat

18g

Ingredients

2 blocks (350g) tofu (crumbled)
2 carrots (grated)
1/2 red cabbage (sliced)
4 garlic cloves (minced)
2 inches ginger (minced)
4 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp sesame oil (optional)
1 pinch salt and pepper
24-28 rice paper wrappers
2 tbsp oil (for pan-frying)
4 tbsp vegan mayo
2 tbsp chilli crisp
2 tsp rice wine vinegar
2 tsp soy sauce
1-2 tbsp water to thin (to thin, if needed)

Instructions

1
Prep all ingredients: crumble the tofu, grate the carrots, slice the cabbage, and mince the garlic and ginger.
2
Heat oil in a pan over medium-high heat and cook the crumbled tofu until golden, about 5-7 minutes, stirring occasionally.
3
Add the grated carrot, sliced cabbage, minced garlic, and ginger to the pan and stir-fry for 2-3 minutes until softened.
4
Stir in the hoisin sauce and soy sauce, tossing everything together until well coated and fragrant, about 1-2 minutes. Season with salt and pepper to taste, then transfer to a bowl to cool.
5
While the filling cools, prepare the dipping sauce by whisking together the vegan mayo, chilli crisp, rice wine vinegar, and soy sauce. Add water 1 tbsp at a time to reach your desired consistency.
6
Soften each rice paper wrapper by dipping it briefly in warm water until pliable, then lay flat on a clean surface.
7
Fill each wrapper with a spoonful of the cooled tofu mixture, then roll tightly, folding in the sides as you go. Use two wrappers stacked together for extra strength if desired.
8
Heat oil in a pan over medium-high heat and pan-fry the rolls in batches until golden and crispy on all sides, about 2-3 minutes per side.
9
Plate the crispy rolls and serve immediately with the chilli crisp mayo dipping sauce on the side.