Crispy tofu rice papers

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Step 1 To a small bowl, add 4 teaspoons of soy sauce, rice wine vinegar and 1 teaspoon of sesame oil. Mix to combine and set aside for serving. Finely chop mushrooms, cabbage and spring onions, grate garlic and ginger, then slice avocado.

Step 2

Step 2 Heat remaining 4 teaspoons of sesame oil in a fry-pan over medium heat. Once hot, crumble in the tofu and add mushrooms, cabbage, spring onions, ginger and garlic. Cook until softened; approximately 5-6 minutes. In a small bowl, dissolve miso paste with a dash of warm water and add to the pan with the remaining 1 teaspoon of soy sauce. Cook for another 2-3 minutes, then remove from heat and set aside.

Step 3

Step 3 Fill a large bowl with cold water and place the rice paper rolls inside, one at a time, allowing them to soften. Place each roll on a clean surface and fill with the tofu and mushroom mixture, then a slice of avocado. Carefully fold the sides in and roll to make a neat parcel. Repeat until you’ve finished the mixture, then sprinkle each rolls with sesame seeds.

Step 4

Step 4 Spray a large frypan with olive oil and set over medium high heat. Cook rolls for 1-2 minutes each side, or until golden and crispy. You may need to add more olive oil spray in-between each batch to prevent them from sticking. Serve with sauce and enjoy.