These crispy, high-protein rice paper rolls are filled with tofu and vegetables and come together quickly in the air fryer or oven. Easy prep, plenty of crunch.
Ingredients
- For the filling:
- 1 block firm tofu, 300 g (10.6 oz), grated
- A handful of shredded cabbage and carrots
- 1 tablespoon soy sauce
- For the wrappers:
- 4 round rice paper sheets
- For the coating batter:
- 1/2 cup chickpea flour
- 1/2 cup water
- 1 tablespoon nutritional yeast
- Seasonings: salt, turmeric, smoked paprika
Instructions
- In a bowl, mix the grated tofu with the vegetables and soy sauce. Divide into 4 equal portions.
- Whisk all the batter ingredients together until smooth.
- Dip both sides of a rice paper sheet into the batter, then lay it on a work surface. Place one-quarter of the filling in the center, fold in the sides, and roll up tightly.
- Air-fry at 190°C (375°F) for 12–15 minutes, or bake in the oven at 200°C (400°F) for 20–25 minutes, until golden and crispy.
Tips
You'll use only about 1/8 of the batter to coat the rolls. Turn the rest into a chickpea omelet—no need to let it go to waste.
