Baked Rice Paper Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 16 oz block extra firm tofu
  • ¼ cup reduced sodium tamari or soy sauce
  • 3 TBS sesame oil
  • 3 TBS rice vinegar
  • 2 tsp sriracha
  • 1 TBS honey (or agave for vegans)
  • 2 TBS olive oil
  • 6 garlic cloves, minced
  • 1 inch ginger, minced
  • 8 oz mushrooms, sliced
  • 2 ½ cups shredded green cabbage
  • 1 cup shredded carrot
  • 12 sheets rice paper (spring roll size)
  • Avocado oil, for baking
Instructions
  1. Shred the tofu on the large holes of a box grater.
  2. Mix together the reduced sodium soy sauce, sesame oil, rice vinegar and sriracha. Pour 3 TBS into another bowl and mix in the honey. Set the honey mixture aside as a dipping sauce.
  3. Saute tofu in olive oil until golden brown, flip, breaking up the tofu and cook the other side until golden brown. Stir in the garlic and ginger and saute 1 more minute. Transfer to a bowl or plate.
  4. Add the mushrooms to the skillet and cook until they release their liquid. Add the cabbage and carrot to the mushrooms and cook about 1-2 minutes or until just wilted. Mix the tofu and remaining soy sauce mixture into the skillet and stir to combine. Let cook until the sauce is absorbed and the filling is evenly heated, about 1-2 minutes.
  5. Preheat oven to 400 F.
  6. Soften a single rice paper by dipping it into water for about 20 seconds (I do this on a large dinner plate covered with water, rotating the rice paper until it is thoroughly wet and starting to soften.)
  7. Transfer the rice paper to a plastic cutting board and top with ½ cup of the tofu mixture. Fold the sides up over each other, then fold the bottom up and roll up into a little cylinder, similar to an egg roll. Place on a parchment lined baking sheet and repeat with remaining filling and rice papers.
  8. Top each with 2 drops of high heat oil, brushing or smearing it across the top (if you use a lot of oil the rice papers will be very greasy while eating, the dumplings can also be baked without any oil with good results). Bake in the preheated oven for 14 minutes, flipping half way. Let cool for 10 minutes before serving. Serve with the honey-soy mixture for spooning into the dumplings.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/baked-rice-paper-rolls/