Tofu and vegetable filling in a golden, crunchy rice paper shell.
Grab chopsticks. Handle with care.
In a frypan heat 1 tbsp olive oil with garlic and ginger. Crumble in the tofu and sauté 3–4 minutes.
Add spring onion, bok choy and grated carrot. Cook 5–6 minutes. Set aside to cool 10 minutes.
Mix all dipping sauce ingredients. Transfer to a serving bowl.
Pour hot water into a deep plate (2cm deep). Dip one rice paper sheet 30 seconds until pliable. Lay on a clean surface.
Place 2 tbsp tofu mixture horizontally on the sheet. Fold left and right sides in, grab the bottom and roll firmly over the filling until sealed. Repeat for all 8.
Heat 1 tbsp olive oil in the pan on high heat. Fry each roll 2–3 minutes per side until golden and crispy. Serve with dipping sauce.
Per serve (2 rolls with dipping sauce). Makes 8 rolls.
Without dipping sauce: 185 kcal, 5g protein, 20g carbs, 10g fat.
Anti-inflammatory and packed with vitamins C and K. Vitamin C supports collagen production and fights environmental skin damage. Vitamin K and calcium together improve bone strength and joint flexibility.
Naturally gluten-free and almost calorie-free. When fried, it develops an extraordinary crunch that's hard to believe is achieved without batter or breading.
Rich in quercetin and allicin — both powerful anti-inflammatory compounds from the allium family. Also provides vitamin K and a fresh, bright flavour that lifts the filling.
Contains sesamol and sesamin — antioxidants unique to sesame that protect cell membranes. Rich in unsaturated fats and provides extraordinary depth of flavour.
Crispy, crunchy rice paper rolls fried with a tofu and vegetable filling. The key is letting the filling cool before rolling — warm filling makes the rice paper tear. The dipping sauce is genuinely half the experience. Watch how quickly 8 dumplings disappear.