Pan-fried Rice Paper Rolls with Spicy Peanut Sauce Recipe
Golden, crunchy, and super satisfying, these rice paper rolls are filled with tofu, veg, and herbs, then pan-fried until perfectly crisp. Serve with spicy peanut sauce — trust us, it’s non-negotiable.
You will need
Serves 6-8
For the rice paper rolls:
- 1 packet of large dried rice paper rolls
- 200g of firm tofu, sliced thinly
- 1 carrot, cut into strips
- Thin rice noodles, soaked in warm water until soft
- A handful of mint leaves
- 1 cucumber, sliced as thin as possible
- 1 avocado, thinly sliced, skin and pit removed
- 2 tablespoons white sesame seeds (plus more to garnish)
- 50ml of vegetable oil
For the sauce:
- 1 teaspoon sesame oil
- 2 large tablespoons of smooth peanut butter
- 20g roasted and crushed peanuts
- 1 tablespoon soy sauce
- 1 clove of garlic, minced
- 1 teaspoon chilli oil
- 2 tablespoons hoisin
- 30ml of water
Recipe: Simon Toohey
Directions
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Step 1
Soak the dried rice paper rolls in water for about 15 seconds or until pliable. Don’t leave them in too long, as they can rip when rolling later. Move to a chopping board.
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Step 2
Lay the tofu on the rice paper, leaving an inch on either side to allow space to fold properly. Follow with a few strips of carrots, noodles, mint, cucumber, and avocado.
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Step 3
To fold, pick up the edge of the rice paper and place it over the filling. Bring both edges towards you and then roll up.
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Step 4
Roll each rice paper roll into a bowl of sesame seeds then place on baking paper to stop them from sticking.
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Step 5
In a pan, add the 50ml of oil and heat to medium heat. Place the rice paper rolls and fry on each side until golden and crisp.
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Step 6
For the sauce, mix all ingredients together.
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Step 7
Serve the pan-fried rolls on a plate with your side of sauce and garnish with a sprinkling of sesame seeds.
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Recipe: Simon Toohey
