Crispy Rice Paper Gimbap Roll

Name: Crispy Rice Paper Gimbap Roll
Total time: 12 min
Cuisine: Korean
Ingredients: 4 rice paper; 1 cup cooked short grain white rice; 1 teaspoon sesame oil; 1 package Gimme Gochujang flavor seaweed; 6 oz extra firm tofu; 1 tablespoon gochujang; 1.5 tablespoon coconut amino; 1 teaspoon rice wine vinegar; 1 teaspoon maple syrup; 1 tablespoon water; 1 cucumber; 1 ripe avocado; 0.5 cup shredded purple cabbage; 0 sesame seeds; 0 avocado oil

12m

Serves 1

instagram.com

Crispy Rice Paper Gimbap Roll

instagram.com

12m

Serves 1

Directions

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

Ingredients

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

Equipment

frying panknifecutting boardrice cooker

Crispy Rice Paper Gimbap Roll

Crispy Rice Paper Gimbap Roll

Directions

Ingredients

Equipment

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