Crispy Rice Paper Gimbap Roll

12 mins
Serves 1
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Directions

  1. 1Cut the tofu into slices and fry them in a pan with oil. Add gochujang sauce and cook until glazed.
  2. 2Cut the tofu into slices and fry them in a pan with oil. Add gochujang sauce and cook until glazed.
  3. 3Cut the tofu into slices and fry them in a pan with oil. Add gochujang sauce and cook until glazed.
  4. 4Prepare the vegetables: thinly slice the cucumber and avocado. Shred the red cabbage.
  5. 5Prepare the vegetables: thinly slice the cucumber and avocado. Shred the red cabbage.
  6. 6Prepare the vegetables: thinly slice the cucumber and avocado. Shred the red cabbage.
  7. 7Cook the rice.
  8. 8Cook the rice.
  9. 9Cook the rice.
  10. 10Lay a sheet of rice paper on the table. Add rice, Gochujang tofu, seaweed, cabbage, cucumber, and avocado.
  11. 11Lay a sheet of rice paper on the table. Add rice, Gochujang tofu, seaweed, cabbage, cucumber, and avocado.
  12. 12Lay a sheet of rice paper on the table. Add rice, Gochujang tofu, seaweed, cabbage, cucumber, and avocado.
  13. 13Roll tightly and wrap the roll with another sheet of rice paper. Repeat the process for remaining rolls.
  14. 14Roll tightly and wrap the roll with another sheet of rice paper. Repeat the process for remaining rolls.
  15. 15Roll tightly and wrap the roll with another sheet of rice paper. Repeat the process for remaining rolls.
  16. 16Coat the rolls in sesame seeds and fry in oil until crispy.
  17. 17Coat the rolls in sesame seeds and fry in oil until crispy.
  18. 18Coat the rolls in sesame seeds and fry in oil until crispy.

Ingredients

  • 4 rice paper
  • 4 rice paper
  • 4 rice paper
  • 1 cup cooked short grain white rice
  • 1 cup cooked short grain white rice
  • 1 cup cooked short grain white rice
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 package Gimme Gochujang flavor seaweed
  • 1 package Gimme Gochujang flavor seaweed
  • 1 package Gimme Gochujang flavor seaweed
  • 6 oz extra firm tofu
  • 6 oz extra firm tofu
  • 6 oz extra firm tofu
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 1.5 tablespoon coconut amino
  • 1.5 tablespoon coconut amino
  • 1.5 tablespoon coconut amino
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon maple syrup
  • 1 teaspoon maple syrup
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 ripe avocado
  • 1 ripe avocado
  • 1 ripe avocado
  • 0.5 cup shredded purple cabbage
  • 0.5 cup shredded purple cabbage
  • 0.5 cup shredded purple cabbage
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 avocado oil
  • 0 avocado oil
  • 0 avocado oil

Equipment

frying panknifecutting boardrice cooker