Crispy Rice Summer Roll
summerappetizertofusummerrollseasyrecipes
- Author
- @prrrunch
Ingredients
produce
- ✓avocado (sliced)
- ○bell pepper (sliced)
- ○red cabbage (sliced)
- ○carrot (sliced)
- ○iceberg lettuce leaves
- ✓cucumber (sliced)
protein
- ○150 g firm tofu
grain
- ○1 1/2 cup cooked rice
- ✓rice paper
pantry staple
- ✓1 tbsp light soy sauce
- ✓1 tsp garlic powder
- ✓1 tbsp chilli oil
- ✓1 tsp garlic powder
- ✓3 tbsp peanut butter
- ○1 tbsp chilli crisp
- ✓1/2 tbsp sriracha
- ✓1 tsp white vinegar
- ✓water (until you reach desired consistency)
- ✓1 tbsp sriracha
- ✓2 tbsp peanut butter
- ○1/2 tbsp chilli crisp
- ✓1/2 tbsp sriracha
- ✓1 tsp white vinegar
Instructions
- Preheat oven to 200°C.
- Mix cooked rice with light soy sauce, sriracha, garlic powder, and chilli oil/chilli crisp.
- Slice tofu into desired pieces and coat with peanut butter, chilli crisp, sriracha, white vinegar, and garlic powder.
- Bake both rice and tofu in the oven for roughly 20-30 minutes, flipping the tofu and stirring the rice at regular intervals to avoid burning.
- Mix peanut butter, chilli crisp, sriracha, and white vinegar. Add water until you reach desired consistency to make the peanut sauce.
- Prepare sliced cucumber, carrot, red and yellow bell pepper, red cabbage, avocado, and iceberg lettuce leaves.
- Soak rice paper in warm water until pliable.
- Place a portion of crispy rice, tofu, and vegetable slices on the rice paper.
- Roll tightly to form the summer roll.
- Serve with prepared peanut sauce.