When crispy rice paper rolls and sushi rolls have a baby - then we have something that has the best of both worlds. These rice paper sushi rolls are a perfect combination of earth and ocean, crispy chewy rice paper brings the aroma of the earth, seaweed brings the taste of the ocean, then filled with umami teriyaki tofu, homemade vegan mayo, and fresh veggies.
If you ever feel "bored" with your food or cooking, try combining a few things you love and creating something new! These rolls are the kind of magic where 1 plus 1 is greater than 2! They are naturally gluten-free, very well balanced in nutrition with loads protein, carbs, vitamins, and fiber... packed full of flavors and layers of texture.
When it comes to rice paper, a very common complaint is "why is my rice paper roll soggy/not crispy/leaking". Well rice paper is a wonderfully versatile ingredient to work with and once you get the hang of it it's super easy to get that golden crispy crust every single time, guaranteed!
1. Dip, don't soak, 2-3 seconds is enough and the water doesn't need to be too warm. As you add fillings and fold, the rice paper will continue to get softer and softer;
2. Try your best not to leave any air bubbles in them. When wrapping, roll tightly and smooth out the air bubbles with your fingers as much as you can, because air expands when heated so if left inside, the air bubbles could blow up during the frying process and burst through the wrapper;
3. Double up. This is not necessary as I've made rice paper dumplings with only one single layer and they were perfectly fine. However, if you're new to rice paper, this would be very helpful;
4. To get them golden CRISPY. Before you put the rolls in the frying pan, there are TWO things you need to make sure. One, the oil has to be heated hot enough. A good and easy way to test this is to dip a moist chopstick tip into the oil, if it immediately starts to bubble, then the oil is ready; two, the rolls should be dry on the surface, they should be pretty much dry to touch on the exterior and not still dripping wet.
Watch the video to follow the steps and if you have any other questions come find me on Instagram and Tiktok ^^
INGREDIENTS:
8 rice paper
3 - 4 nori sheet
14 oz extra firm tofu
1 carrot
2 Japanese cucumber
1 avocado
2 cup cooked sushi rice
1 tablespoon rice vinegar
Homemade vegan mayo, optional
Cooking oil
White sesame seed
Soy sauce and wasabi for serving
For the Tofu Glaze -
1 tablespoon rice vinegar
2 tablespoon soy sauce
2 tablespoon coconut amino
1/2 teaspoon brown sugar
1/4 teaspoon ginger powder
TO MAKE:
- Slice the tofu into 1/4 inch pieces, pan fry over medium-high heat until golden crispy on both sides, don't flip too often, let one side crisp up then fry the other side;
- When both sides are golden brown, slowly pour in the tofu glaze, lower the heat, let the sauce thicken and flip to coat both sides;
- Cut the tofu into strips, and prep the other ingredients too, cut the avocado, cucumber, carrot into strips of the same length;
- Cut the nori into your preferred sizes, I cut one nori sheet into 6 equal pieces;
- Dip a piece of rice paper in water, lay down on a moist surface, place one piece of cut nori, add some sushi rice and pat down;
- Then add tofu, veggies, vegan mayo drizzles, then add the second piece of nori;
- Start rolling from the bottom edge, when you roll to the middle of the rice paper, pick up both sides and fold then onto the center, keep rolling till it's completely sealed, repeat until you finish all the rolls;
- On a clean dry plate, sprinkle some white sesame seeds and roll the rice paper rolls in them;
- In a nonstick pan, heat some oil, just covering the bottom is enough, pan fry the rolls for about 3 - 4 minutes on the first side, flip, and another couple of minutes on the other side, refer to the tips above on how to get them perfectly golden crispy!
- Serve with soy sauce and wasabi, enjoy!
