Rice Paper Rolls with Tofu
Filled rice paper rolls with tofu: This tasty snack is low in calories and packed with vitamin C from bell pepper while ginger boosts metabolism. The dish is served with a light soy sauce drizzle for extra flavor.
Ingredients
- 200 g red bell peppers (1 red bell pepper)
- 1 Spring onion
- 5 g ginger (1 piece)
- 50 g tofu
- 50 ml Vegetable broth
- Salt
- Pepper
- 4 sheets rice paper (each 15.5 cm diameter)
- 30 ml Japanese soy sauce
Instructions
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1.
Halve the bell pepper, remove seeds, wash and cut into 5 mm cubes.
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2.
Wash and trim the spring onions, then slice into very thin rings.
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3.
Peel and finely chop the ginger. Cut the tofu into 5 mm cubes.
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4.
Bring the pepper, onion, ginger, and tofu to a boil with the broth. Cover and simmer over medium heat for 3 minutes, then continue cooking uncovered until the liquid has evaporated. Season with salt and pepper and let cool for 15 minutes.
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5.
Meanwhile, place the rice paper sheets between five layers of damp kitchen towels and soak for 10 minutes until pliable.
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6.
Place a quarter of the cooled filling in the center of each rice paper sheet. Fold the sheets over the filling like small pouches and secure each with a toothpick. Serve drizzled with soy sauce.
