Baked Rice Paper Rolls with Sweet Chili Tofu

• Produce

  • 4 Brussels sprouts
  • 1/3 cup Carrots
  • 1 bunch Cilantro, fresh
  • 1/2 Granny smith apple
  • 1/3 cup Parsnip
  • 1/3 cup Red cabbage

• Refrigerated

  • 6 oz Tofu, extra firm

• Condiments

  • 1/4 cup Agave
  • 2 tbsp Chili garlic sauce
  • 2 tbsp Chili sauce, sweet
  • 1 tbsp Tamari or soy sauce

• Pasta & Grains

  • 1/3 cup Black rice, cooked
  • 4 oz Vermicelli or other thin rice noodles

• Baking & Spices

  • 1 1/2 tbsp Cornstarch

• Oils & Vinegars

  • 1 Olive oil
  • 1/2 tsp Rice vinegar
  • 3 tbsp Sesame oil

• Frozen

  • 24 Rice spring roll papers, small

Found on exsloth.com

Description

Ingredients

• ¼ cup agave
• 2 tbsp chili garlic sauce*
• ½ tsp rice vinegar (optional)
• 6 - 8 ounces extra firm tofu, drained and sliced into ½ in strips**
• 3 tbsp sesame oil, divided
• 1½ tbsp cornstarch
• ½ tbsp tamari or soy sauce
• 1 tbsp sweet chili sauce
• ⅓ cup carrots, sliced into matchsticks
• ⅓ cup parsnip, sliced into matchsticks
• ⅓ cup red cabbage, shredded
• 4 - 6 brussels sprouts, shredded***
• ½ a granny smith apple, thinly sliced (optional)
• 1 bunch fresh cilantro
• 4 ounces vermicelli or other thin rice noodles
• ⅓ cup cooked black rice (optional)
• ½ tbsp tamari or soy sauce
• 1 tbsp sweet chili sauce
• 24 - 30 small rice spring roll papers
• olive oil for brushing/baking

Directions

• Start by preparing rice noodles according to package directions, then drain and set aside
• Combine all ingredients for the sweet chili sauce in a small bowl and set aside
• Heat about 2 tbsp sesame oil in a large skillet over medium heat
• Toss tofu in cornstarch and panfry until brown on all sides, about 5 minutes
• Add ½ tbsp tamari and 1 tbsp sweet chili sauce and stir until tofu is evenly coated
• Allow to cook for 2 - 3 more minutes then remove from skillet and set aside
• Add remaining sesame oil to the still hot skillet then panfry noodles with ½ tbsp soy sauce and another tbsp of sweet chili sauce
• Remove from heat and set aside to cool slightly
• Prep veggies if you havent already
• Preheat oven to 400F, line a baking sheet with parchment paper (IMPORTANT) and set aside
• Prep rice paper according to package directions - usually by submerging in a shallow dish of very hot water for 10 - 15 seconds
• Transfer to a damp cutting board or plate and gently spread out edges into a circle
• Add a small handful of rice noodles and/or black rice to the middle of the rice paper, then add cabbage above it and 1 - 2 pieces of tofu below, closest to you. Top with parsnips, carrots, brussles sprouts, one apple slice and cilantro
• Gently fold the sides of the rice paper over the filling, then fold the bottom over the tofu. Start rolling from the bottom up - tucking in the filling as you roll - until completely wrapped
• Wrap the roll in a second rice paper, brush with olive oil and place seam side down on parchment paper lined baking tray
• Repeat until all filling is used up and each roll is wrapped with two pieces of rice paper – you should get about 12 - 15 rolls
• Bake for 18 - 20 minutes, flipping halfway through and allow to cool a little before eating
• Serve with sweet chili sauce
• The baked rice paper rolls dont hold up that well, but you can store them the refrigerator after rolling and bake when ready to eat