Crispy Rice Paper Sushi Rolls
These 'sushi dumplings' is the most unique food trend that tastes amazing and is 100% vegan AND gluten free. Try it now!
Ingredients
- 450 g extra firm tofu
- 4 tbsp corn starch
- 8-10 rice paper sheets
- 8-10 nori sheets, cut into rectangles
- 1/2 cup cucumber matchsticks
- 1/2 cup carrot matchsticks
- 1 avocado
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 cup sushi rice
- 1.5-2 cups water
Chili Glaze for Tofu
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp leftover corn starch
- 1/4 cup water
Chili Oil Dipping Sauce
- 1 tbsp soy sauce
- 2 tbsp chili oil
Instructions
- Rinse and drain the sushi rice. Add 1.5 cups water first and cook on stovetop for about 18 minutes. If rice is still uncooked, add 1/2 cup of water and cook for a few minutes. Cover the lid and let it cook more in the steam.
- Slice tofu into rectangles. Coat in corn flour and fry them until crispy.
- Mix together the ingredients for chili glaze. Pour over tofu and stir until the sauce thickens.
- Wet the rice paper in water for a split second and lay it on a clean surface.
- Layer with nori sheet, sushi rice, tofu, avocado, veggies. Wrap the rice paper horizontally, then vertically.
- Mix the white and black sesame seeds. Roll one side of the sushi rolls into sesame seeds.
- Fry the rolls in oil until crispy on both sides. Serve with hot chili oil dipping sauce.