We love making rice paper rolls when we have friends or family over as its a great social meal and allows everyone to pick and choose their own fillings. The garlic ginger chickpea tofu is the perfect filling, as it caters for most dietary requirements and is packed full of flavour so you don’t need additional sauces.
Serves: 4 people (approximately 3 rolls each)
Prep time: 10 minutes
Cook time: 5 minutes
Rice paper roll ingredients:
12 rice paper rolls (half a packet for us)
½ a cup of chopped Coriander
2 nests (or 140 grams) of Vermicelli noodles (bean or rice)
2 small Lebanese cucumber
Garlic ginger chickpea tofu ingredients:
2 cups of chickpea tofu
2 tablespoons of sesame oil
2 tablespoons of apple cider vinegar
3 teaspoons of ginger
1 teaspoon of garlic
1 teaspoon of maple syrup
1 tablespoon sesame seeds
For garlic ginger chickpea tofu:
Combine the sesame oil, apple cider vinegar, ginger, garlic, maple syrup and sesame seeds in a bowl and whisk.
Add your chickpea tofu to the bowl and mix so it is well coated.
Add oil to a frying pan at medium heat and add the contents of your bowl.
Cook until the liquid as evaporated off.
For your rice paper rolls:
Put your vermicelli noodles in boiling water and cover with a lid (or follow the instructions for your specific one on the back of the packet.)
Cut up your carrot, cucumber and avocado into thin sticks whilst your noodles are soaking.
Boil some water and put it in a dish big enough to fit your rice paper rolls.
Soak your rice paper rolls individually in the hot water until it becomes soft and malleable.
Fill with your noodles, tofu, veg and then roll.
Enjoy creating your rolls with your family and friends!
If you want to give your rice paper rolls a kick add chilli flakes or a dash of sriracha.