Crispy Rice Paper Rolls
Crispy, crunchy, wildly moreish and packed full of flavour! These golden rice paper rolls are one of those dishes everyone fights over! Filled with savoury mushrooms and sticky gochujang-glazed tofu, then double-wrapped and pan-fried until irresistibly crisp, they’re the perfect balance of spicy, salty and satisfying. Serve them up with a zingy dipping sauce and watch them disappear in minutes!
Takes 30 minutes
Serves 2
Ingredients
The Crispy Rice Paper Wraps
- 10 Large rice paper sheets 2 per roll
- 2 tbsp Olive oil for frying
The Filling
- 200 g Firm tofu crumbled
- 100 g Mushrooms of choice roughly chopped
- 1 medium Carrot finely diced into ½cm cubes
- 5 Fresh radishes sliced into thin discs
- 20 g Fresh coriander finely chopped
- 1 tbsp Cooking oil for sautéing
The Gochujang Dressing & Dip (Make a double batch: half goes into the pan, half is reserved for dipping!)
- 3 tbsp Gochujang Korean chili paste
- 2 tbsp Maple syrup
- 2 tbsp Tamari or soy sauce
- 2 tbsp Sesame oil
- Juice of ½ Lime
- 75 ml Water
Instructions
Prep the vegetables
- Crumble the 200g firm tofu into a bowl with your hands. Finely cube the carrot into small, even ½cm pieces. Roughly chop your mushrooms, slice the radishes thinly, and finely chop the coriander.
Sear the filling
- Heat a non-stick pan over high heat and add 1 tbsp of cooking oil. Once shimmering, add the crumbled tofu, chopped mushrooms, and diced carrots. Fry for 5–6 minutes, stirring occasionally, until the mushrooms have released their water and the tofu edges look lightly golden.
Glaze and cool
- In a small bowl, whisk all the dressing ingredients together until smooth. Pour half of this mixture into the pan with the vegetables (reserve the other half for dipping later). Stir well for 1 minute until the sauce thickens and coats the filling. Stir in the chopped coriander and radishes, then remove from the heat and let it cool slightly.
Roll the parcels
- Submerge a sheet of rice paper in a shallow plate of warm water until it becomes soft and pliable (about 10–15 seconds). Lay it flat on a clean surface. Place 3 tbsp of filling in the center, top with a few fresh radish slices and extra coriander, then fold in the sides and roll it up tightly. Repeat this process with a second damp rice paper sheet, wrapping it directly over the first roll to create a sturdy, double-layered seal.
Pan-fry until shattering
- Wipe your non-stick pan clean, return it to medium-high heat, and add 2 tbsp of olive oil. Once hot, carefully add the rice paper rolls, leaving space between them so they don’t stick together. Fry for roughly 3 minutes per side, turning carefully with tongs, until all sides are blistered, golden, and crisp.
Garnish and serve
- Transfer the crispy rolls to a serving plate. Pour the remaining half of your gochujang dressing into a small ramekin on the side for dipping. Serve while steaming hot for maximum crunch!
