Crunchy Veggie Rice Paper Wraps Recipes

RICE PAPER VEGGIE WRAPS

Steps:

• Put warm water into a shallow pan large enough to fit a rice paper wrapper. Soak 1 wrapper until softened; carefully transfer to a large cutting board or plate.
• Arrange a portion of beets, carrots, avocado, cucumber, Parmesan cheese, kale, radishes, and sprouts in the center of the wrapper with tips of vegetables extending above the top. Fold the bottom of the wrapper as far over the filling as possible. Fold in each side; place on a plate. Repeat with the remaining wrappers and vegetables.
• Pour 1/4 cup salad dressing into a small bowl; serve alongside 3 wrappers.

CRUNCHY VEGGIE RICE PAPER WRAPS

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.

CRISPY RICE PAPER SPRING ROLLS

Steps:

• Wash, peel and shred carrots using a grater or cut them in julienne-style with a knife. Julienne means thin matchsticks, so cut them as thin as you can.
• Wash and cut spring onion and bell pepper in julienne-style with a knife.
• Take the outer leaves of the purple cabbage. Shred them using a grater with large holes or cut them into shreds with a knife.
• Wash bean sprouts if you bought them unwashed.
• Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
• Add all cut veggies (spring onion, carrot, bell pepper and purple cabbage). Stir and cook them for 1-2 minutes.
• Add bean sprouts and soy sauce. Stir and cook for another 1-2 minutes.
• The filling is ready when the veggies have softened but they are still a bit crunchy. You don't want them too soft and mushy.
• Use a firm tofu and press it. We use our trusted TofuBud for it, but you can choose any DIY method or tofu press. Pet it dry with a paper towel.
• Use a grater with large holes and grate the firm tofu. (We used ⅓ of a tofu block to make 8 spring rolls.)
• Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
• Add shredded tofu and soy sauce. Stir and cook for 1-2 minutes.
• Add hoisin sauce. Stir and cook for another 2-3 minutes until the tofu gets dark brown.
• Gently submerge the rice paper. (See NOTES on how to know the duration.)
• Once submerged, transfer it to a dry and smooth surface.
• I place the filling in the middle around the lower third of the rice paper. If you have a standard size rice paper (approx. 20-22 cm /8-9 inches), you can fit 2-3 Tbsp of filling, which would make an approx. 10 cm (4-inch) long spring roll.
• First fold the sides gently but tight towards the middle.
• Take the bottom seam and fold it upwards gently, but tight.
• Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
• Roll it all the way up, but use your fingers to keep the filling tucked tightly.
• Place your finished spring roll on a parchment paper with the closing seam on the bottom.
• Pre-heat the oven to 395 Fahrenheit (200 degrees Celsius). Place the rolls on a baking sheet with parchment paper or a non-stick baking mat. Spray it with a bit of oil. Don't brush them as you might end up adding too much. Bake them for 10-15 minutes. The rice paper will not change color really, so don't wait for them to be golden brown. I usually flip them after 10 minutes to make sure that they are crispy all around.
• We recommend placing the finished spring rolls in the fridge to get rid of any moisture. Make sure they don't touch and cover them with a saran wrap. Deep fry in enough oil for a couple of minutes until crispy.
• Spray a bit of oil on the bottom of the air fryer. Air fry them for 380 Fahrenheit for approx 10 minutes. Definitely check at the 10 minute mark.