A recipe for crispy rice paper rolls filled with tofu and vegetables—high in protein and quick to prepare in an air fryer or oven.
Ingredients
- For the filling:
- 1 block firm tofu (300g), grated
- A handful of vegetable mix (cabbage and carrots)
- 1 tbsp soy sauce
- For the wrapper:
- 4 round rice paper sheets
- For the coating batter:
- 1/2 cup chickpea flour
- 1/2 cup water
- 1 tbsp nutritional yeast
- Seasoning: salt, turmeric, smoked paprika
Preparation
- In a bowl, mix the grated tofu with the vegetables and soy sauce, then divide into 4 portions.
- Whisk all the batter ingredients until the texture is smooth.
- Dip a rice paper sheet into the batter on both sides, place it on a work surface, put a quarter of the filling in the center, fold, and roll tightly.
- Bake in an air fryer (190°C for 12-15 minutes) or in the oven (200°C for 20-25 minutes) until golden and crispy.
Tips
Only about 1/8 of the batter is used for the coating. The remainder can be cooked separately as a chickpea omelet.
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