Rice Paper Egg Rolls
These crispy rice paper egg rolls are filled with a savory vegetable and tofu filling that will leave you craving more! A quick and easy appetizer that goes well with many Asian mains. You can either pan-fry, bake, or air-fry them!
Servings: 10 rolls
Calories: 60kcal
Ingredients
For filling
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- 2 cups shredded cabbage 120g
- 1 small carrot shredded
- ½ block extra firm tofu drained
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 teaspoon sesame oil
- 1 stalk green onion chopped
- salt and pepper to taste
Other ingredients
- 10 sheet rice paper
Instructions
Making the filling
- Using your hands or a fork, crumble your tofu into small pieces that resemble ground meat.
- Heat ½ tablespoon of oil in a non-stick wok or skillet. Add garlic and ginger. Saute for 1 minute or until fragrant.
- Add cabbage and carrot to the wok and fry until tender, around 3-4 minutes.
- Next, add minced tofu, soy sauce, sesame oil, salt, and pepper. Fry until the ingredients are hot. Remove from heat, then stir in green onion. Allow filling to cool down to room temperature before wrapping.
Wrapping the rolls
- Fill a shallow plate with 1-2 inches of water. Dip a piece of rice paper in water for a few seconds on both sides or until they are pliable but not too soft.
- Transfer rice paper to a damp, smooth surface (like a porcelain plate or plastic board). Add ¼-⅓ cup of filling around the lower third of the wrapper.
- Fold the left and right sides towards the middle. Then, gently peel off the bottom edge and wrap it over the filling.
- Continue to roll up tightly until the roll is sealed, like rolling a mini burrito. Repeat until the fillings are used up.
- Now, you can either pan-fry, bake, or air-fry your rice paper egg rolls!
Cooking rice paper rolls
- Pan-fry - Heat a tablespoon of oil in a non-stick pan. Add a few rolls into the pan, ensuring they are not touching each other. Cook for 2-4 minutes on both sides or until crispy. They do not brown much, so don’t wait for them to change color!
- Baking - Preheat oven to 200C/400F. Arrange rice paper rolls in a baking tray lined with parchment paper and spray on some cooking oil. Bake for 10-15 minutes, flipping them halfway through.
- Air fryer - Arrange rolls in the air fryer container, and spray on a bit of oil. Cook them at 200C/400F for 8-12 minutes or until crispy.
Notes
Helpful tips
- Adjusting the amount of filling - The amount of filling used will depend on the size of your rice paper sheets. As a general rule of thumb, the filling should occupy ⅓ the wrapper.
- Serve fresh - These rice paper egg rolls are best consumed right after cooking. They might turn soft and soggy after sitting for a while.
- Storing leftovers - Leftover rolls can be refrigerated in an airtight container for 2 days. Reheat them in the oven, air-fryer, or in a pan on the stove to regain their crispiness.
- Making filling ahead of time - Although the rolls do not keep well, you can batch-make the tofu vegetable filling so you can enjoy egg rolls whenever you like! The filling is also great paired with rice.
Nutrition
Calories: 60kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 252mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 863IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
