Crispy Veggie & Tofu Rolls
Prep. Time
40 minutes
Cook Time
20 minutes
Servings
20 rolls
Difficulty
Moderate
Gluten-Free, Nut-Free, dairy-free, egg-free
Oven
Cooking required:
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I got so curious about recipes that use rice paper, and since I adore eggrolls but really try to avoid deep-frying, I figured I’ll put together a nourishing recipe with tons of macro and micronutrients.
The first time I made these was actually on our last trip to Smoky Mountains NP. It was so successful even lightly frying them with olive oil, but they turned out too chubby and I wanted to roll them nicely into an eggroll shape, so I tried again, at home. This time, cutting the paper in 2 and stuffing with less.
I like cooking the filling a little before stuffing the rice paper with it. I start with the onion & tofu first, and separately, I cook the rest.
Cabbage, carrot, and onion cook down just enough to keep some bite, and the tofu gets smashed right into the pan so it actually absorbs the sweet chili, soy, and garlic instead of staying bland. Wrapping it in rice paper and throwing it in the air fryer gives you that crisp outside without dealing with oil splatter.
We ate them hot, and a few disappeared straight from the fridge later—they held up surprisingly well.
Easy to adjust based on what’s in the fridge, and it actually feels like a full meal, not a side.
Ingredients
For the Stuffing
1/2 green cabbage, thinly sliced
1 large carrot, peeled
1 medium onion, sliced
1 block super-firm tofu, drained, and crumbled
For the 'Envelope'
2 tbsp soy sauce
2 tbsp sweet chili sauce
2 tbsp olive oil
1 tbsp garlic-salt
10 rice paper sheets, each cut in 2
Instructions
Heat 1 tbsp olive oil in a large pan and sauté onion until goldne and soft
Add the tofu crumble and spices, and stir for 5 minutes until golden and crispy.
Remove the onion-tofu mix from the pan to a clean bowl, and set aside.
Heat 1 tbsp olive oil in the same pan, and add the cabbage and carrot.
Stir and cook on medium-high until slightly softened but still textured.
Turn the stove off, and combine the vegetables with the onion-tofu mix.
In a large bowl, combine soy sauce, consomme, sweet chili sauce, garlic-salt, and 2 table spoons of olive oil, and stir until consistent. Add 1 cup of water (or veg broth, if you aren't using consomme) and mix.
Pour about 1/4 cup sauce onto the filling mixture, and mix well.
Cut the rice paper sheets in halves (I used kitchen scissors).
Dip one 1/2 rice paper sheet in the mixture for up to 1 minute, until just pliable.
Place the half sheet on a clean surface, and place the filling in an elongated fashion along the straight edge you just cut, but keep away from about an inch on each side.
Fold the edges inwards, and the from the bottom (the straight part) start rolling it to form a tight wrap.
Repeat with remaining sheets and filling.
Place wraps in the air fryer in a single layer.
Air fry at 375°F for 10-15 minutes until crisp and golden.
Notes
For a gluten-free recipe, use a soy-sauce that is free of this allergen.
These can also be lightly fried on a pan or baked in the oven (380 degrees F, 20 minutes), and while the result will be just as tasty, that crispiness is ideal with an air-fryer.
This recipe travels well for RV trips and road days. For planning, see how much does an RV trip cost and vegan pantry checklist and guide.
