ADVERTISEMENT
Press the tofu to remove excess moisture. Once pressed, cut it into thin strips or cubes.
You can either pan-fry or bake the tofu for extra texture. To pan-fry: heat a bit of oil in a pan and cook the tofu strips until golden and crispy on all sides.
Prepare the Vegetables:
Shred or finely chop the cabbage.
Peel and julienne the carrots and zucchini. You can use a mandolin slicer to make the process quicker.
Optional: If you like a little more flavor, you can lightly sauté the cabbage, carrots, and zucchini in a pan with a bit of oil, garlic, and salt. Alternatively, you can leave them raw for a fresher crunch.
Prepare the Rice Paper:
Fill a shallow dish with warm water.
Dip one rice paper sheet into the water for about 5-10 seconds, or until it becomes soft and pliable. Be careful not to leave it in too long, as it can tear easily.
Lay the softened rice paper flat on a clean surface, like a cutting board.
Assemble the Rolls:
Place a small handful of the shredded cabbage, julienned carrots, zucchini, and tofu in the center of the rice paper. If you're using fresh herbs, add a few leaves of cilantro or mint on top.
Fold in the sides of the rice paper, then roll it up tightly, like a burrito, to encase the filling.
Serve:
Repeat the process with the remaining rice paper and fillings.
Serve your rice paper rolls with a dipping sauce, like soy sauce, peanut sauce, or hoisin sauce.
Tips:
For extra flavor, you can add a little lime juice, soy sauce, or sesame oil to the vegetables or tofu before rolling.
You can also add a bit of cooked vermicelli noodles for added texture and fullness.
These rice paper rolls are perfect for a healthy snack, light lunch, or even a party appetizer! Enjoy the fresh, crunchy, and satisfying bite!
ADVERTISEMENT
