Korean-Inspired Rice Paper Rolls recipe

All Recipes Appetizers and Snacks Wraps and Rolls

Ingredients

6 ounces firm tofu, cut into rectangles
2 tablespoons sesame oil
1 tablespoon soy sauce, or to taste
4 rice paper wrappers
½ cup fresh spinach, or to taste, stems removed
½ cup kimchi
½ (15.5 ounce) can black beans
¼ cup peanuts, or to taste

Nutrition Info

202.2 calories
carbohydrate: 13 g
cholesterol: : -
fat: 13.6 g
fiber: 5 g
protein: 9.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 567.1 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute tofu with oil and soy sauce in a pan over medium heat until golden brown, 5 to 10 minutes.

  2. Wet a rice paper wrapper in a large bowl of water then lay flat on a plate. Add 5 to 6 leaves spinach to the center. Place 1 to 2 pieces tofu on top. Add enough kimchi to cover the tofu, 1 to 2 tablespoons black beans, and several peanuts.

  3. While the rice paper is still soft, fold in sides and roll up around the filling. Repeat to make 3 remaining rolls.

Recipe Yield

4 rolls

Recipe Note

A Korean-influenced take on Vietnamese fresh rolls. An easy and delicious recipe to serve as a side or an entree. Serve with the dipping sauce of your choice. I recommend serving Korean barbecue sauce!

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