Serves 8
Directions
- 1Heat some neutral oil in a skillet.
- 2Add garlic, ginger, and mushrooms to the skillet and cook for 1 minute.
- 3Mix in the carrot, then gochujang, tomato paste, sriracha, and gochugaru.
- 4Let this mixture caramelize for 1 minute before mixing in the crumbled tofu.
- 5Cook the tofu mixture on medium heat for about 10 minutes, seasoning with tamari.
- 6Remove the tofu mixture from the heat.
- 7Fill a shallow plate with cool water.
- 8Dunk a rice paper sheet in the water for 5-7 seconds.
- 9Lay the rice paper sheet on parchment paper or a clean dish towel.
- 10Add a piece of seaweed to the center of the rice paper.
- 11Top with about 1/4 cup of the tofu mixture and a few pieces of kimchi.
- 12Fold the rice paper like you are wrapping a present.
- 13Set aside the roll and repeat the process until all the tofu mixture is used (makes about 8 rolls).
- 14Heat more oil in a skillet.
- 15Cook the rolls on medium heat for 3-4 minutes per side until brown and crispy, ensuring they don't touch in the pan.
- 16Make the chili oil dipping sauce by whisking together tamari, coconut aminos, chili oil, maple syrup, rice vinegar, and sesame oil (no specific measurements needed).
Ingredients
- 2 cloves garlic, minced
- 2 inches ginger, minced
- 1 cup chopped shiitake mushrooms
- 1 carrot, grated
- 2 tbsp gochujang
- 2 tbsp tomato paste
- 1 tbsp sriracha
- 1 teaspoon gochugaru (or a pinch of red chili pepper)
- 1 block extra firm tofu, crumbled
- 1 tbsp tamari
- 8 rice paper sheets
- 1 package roasted nori sheets
- Kimchi, for topping
- Scallions, for topping
- neutral oil
- tamari
- coconut aminos
- chili oil
- maple syrup
- rice vinegar
- sesame oil
Equipment
skilletshallow plateparchment paperclean dish towel
Tips
- Don't let the rolls touch in the pan when cooking, as they will stick.
- No measurements needed for the dipping sauce, whisk everything together.
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