Crispy Rice Paper Gimbap Roll
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
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