So we’re on a bit of a kick – last week we made a delicious napa cabbage tofu soup, and this week we made tofu napa (plus many more veg) wraps! These wraps are made using rice paper and then fried in a non-stick pan so they are hot and crispy. We made a spicy gochujang dipping sauce and are very pleased with the result! It’s an easy way to make gf and vegan dumplings, and the filling is completely versatile. We used tofu, napa, carrot, mushrooms, green onions, and spinach, but other veg could include sweet peppers, bok choi, or broccoli. And they’re fun to make assembly line-style with someone!
Crispy Veggie Rice Wraps with Gochujang Dipping Sauce
- 4 small carrots, grated
- 1 block tofu (400g), grated
- 3 large Napa cabbage leaves, finely chopped
- 5 green onions – top 2" reserved for sauce, the rest chopped finely
- 4-6 cremini mushrooms, diced
- 1 large handful spinach, chopped
- 1/4 tsp ground white pepper
- 2 tsp sesame oil
- 2 Tbsp soy sauce (make sure it's gf if needed)
- 1 " ginger, grated
- neutral oil for the pan
- 30 rice wraps (may need more or less)
Gochujang Dipping Sauce
- 1/4 cup soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp gochujang
- reserved greens from green onions, finely chopped
Start by tossing all of the veg, tofu, and seasonings into a hot, oiled pan. Cook for about 4-5 minutes, or until veg is just starting to get tender but isn't cooked through. Remove from heat.
To construct the wraps: soak one wrap in very hot water until tender. Place about 3 Tbsp of filling in the wrap, and fold it up. Soak another wrap and wrap up your first wrap in it, so that your wrap has two layers (you're using two rice wraps/filled wrap). Repeat until you have all of your wraps assembled.
Heat a non-stick pan over medium heat and a a small amount of neutral oil. Place wraps in the hot pan, making sure to not overcrowd them (you don't want them to touch or they will stick to one another). Cook until crispy and golden brown.
Make the dipping sauce: whisk all ingredients in a bowl.