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🍽️ Crispy Rice Rolls with Tofu and Vegetables

98 kcal · 30 min · 4 servings

Ingredients

• 200 g red bell peppers (1 red bell pepper)
• 1 spring onion
• 5 g ginger (1 piece)
• 50 g tofu
• 50 ml classic vegetable broth
• salt
• pepper
• 4 sheets rice paper (each 15.5 cm Ø)
• 30 ml Japanese soy sauce

Instructions

1. 1. Thoroughly wash the bell pepper.
2. 2. Cut the pepper in half and remove the inside along with the seeds.
3. 3. Cut the pepper flesh into small cubes with a side length of 5 millimeters.
4. 4. Wash the spring onions and remove the dry ends.
5. 5. Slice the spring onions into very fine rings.
6. 6. Peel the ginger.
7. 7. Finely chop the ginger.
8. 8. Cut the tofu into cubes with a side length of 5 millimeters.
9. 9. Place the pepper cubes, spring onion rings, chopped ginger, and tofu cubes into a pot.
10. 10. Pour the broth over the ingredients.
11. 11. Bring the mixture to a boil.
12. 12. Reduce the heat to medium and cover the pot.
13. 13. Simmer the filling for 3 minutes.
14. 14. Remove the lid and let the remaining liquid evaporate.
15. 15. Season the filling with salt and pepper.
16. 16. Let the filling cool down completely for 15 minutes.
17. 17. Place the rice paper sheets between five layers of damp kitchen paper.
18. 18. Let the rice paper sheets soak for 10 minutes until they are pliable.
19. 19. Take a rice paper sheet and place one quarter of the cooled filling in the center.
20. 20. Fold the edges of the rice paper over the filling to form a small pouch.
21. 21. Secure the pouch with a toothpick.
22. 22. Repeat the process with the remaining rice paper sheets and filling.
23. 23. Drizzle some soy sauce over the finished rolls.

Nutrition per serving

• kcal: 98
• Protein: 7 g · Fett/Fat: 3 g · Carbs: 10 g