Crispy Rice Rolls

2 mins
Serves 12
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Directions

  1. 1Place a rice paper wrapper on a wooden board.
  2. 2Place a rice paper wrapper on a wooden board.
  3. 3Place a rice paper wrapper on a wooden board.
  4. 4Add a layer of sushi rice in the center.
  5. 5Add a layer of sushi rice in the center.
  6. 6Add a layer of sushi rice in the center.
  7. 7Add red pepper strips, shredded carrots, and avocado slices.
  8. 8Add red pepper strips, shredded carrots, and avocado slices.
  9. 9Add red pepper strips, shredded carrots, and avocado slices.
  10. 10Add tofu strips and cilantro leaves.
  11. 11Add tofu strips and cilantro leaves.
  12. 12Add tofu strips and cilantro leaves.
  13. 13Roll tightly.
  14. 14Roll tightly.
  15. 15Roll tightly.
  16. 16Pan-fry the rolls until crispy.
  17. 17Pan-fry the rolls until crispy.
  18. 18Pan-fry the rolls until crispy.
  19. 19Cut the rolls in half and sprinkle with sesame seeds.
  20. 20Cut the rolls in half and sprinkle with sesame seeds.
  21. 21Cut the rolls in half and sprinkle with sesame seeds.
  22. 22Make the peanut sauce by mixing peanut butter, coconut aminos, soy sauce, rice vinegar, sriracha, garlic powder, ginger, and sesame oil.
  23. 23Make the peanut sauce by mixing peanut butter, coconut aminos, soy sauce, rice vinegar, sriracha, garlic powder, ginger, and sesame oil.
  24. 24Make the peanut sauce by mixing peanut butter, coconut aminos, soy sauce, rice vinegar, sriracha, garlic powder, ginger, and sesame oil.
  25. 25Dip the rolls in the peanut sauce and serve.
  26. 26Dip the rolls in the peanut sauce and serve.
  27. 27Dip the rolls in the peanut sauce and serve.

Ingredients

  • 12 rice paper wrappers
  • 12 rice paper wrappers
  • 12 rice paper wrappers
  • 1 cup sushi rice
  • 1 cup sushi rice
  • 1 cup sushi rice
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful shredded carrots
  • 1 handful shredded carrots
  • 1 handful shredded carrots
  • 1 cup sautéed tofu strips in coconut aminos
  • 1 cup sautéed tofu strips in coconut aminos
  • 1 cup sautéed tofu strips in coconut aminos
  • 0.25 cup runny natural peanut butter
  • 0.25 cup runny natural peanut butter
  • 0.25 cup runny natural peanut butter
  • 2 tbsp coconut aminos
  • 2 tbsp coconut aminos
  • 2 tbsp coconut aminos
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds

Equipment

knifefrying panwhisk