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Air Fryer Rice Paper Wraps

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One day I was craving egg rolls, but wanted to create a healthier, plant based alternative that was still crunchy and satisfying. What I came up with is a very simple recipe, but takes some chopping and rolling. But the end product will blow you away! The rice paper comes out so crispy, and the flavor of the filling explodes with mouth watering complexity! I love it dipped in sweet garlic chili sauce. 

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3 carrots finely chopped

2 cups green cabbage, coarsely chopped

1 cup cilantro chopped

4 green onions, chopped

1/2 inch fresh ginger, peeled and chopped

3 cloves garlic, peeled and pressed or chopped

1/4 cup white onion, finely chopped

1/4 cup sesame seeds

1/2 cup fesh basil, chopped

1 Tbsp olive oil (optional, you can use water or vegetable broth to keep it oil free)

1 Block extra firm tofu, crumbled

A small splash of sesame oil (optional, for taste only)

A small splash of seasoned rice vinegar

A small splash of liquid aminos or soy sauce

 

*Aquafaba (the liquid in a can of garbanzo beans) can be used, instead of olive oil, for 

   rubbing the rolls before air frying

 

Add olive oil (water or veggie broth), white onion, garlic and ginger to a saucepan and saute for a few minutes until garlic begins to brown and onion is translucent. Add crumbled tofu and cook for an additional 3-4 minutes, until tofu is heated. Add carrots and cabbage. Cook until wilted and incorporated into the tofu mixture (about 3-4 minutes). take your skillet off the heat and stir in the green onion, basil, cilantro, sesame seeds, sesame oil, seasoned rice vinegar, and liquid aminos. Do not add too much of the last 3 ingredients or you will have a difficult time wrapping the rice paper. Set aside to cool. 

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Assemble your rice paper "wrapping station" with:

1 large, shallow bowl, or plate with a lip, to hold your warm dipping water

1 large plate,  for your work surface 

1 plate to set your wraps before they go into the air fryer 

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Begin your assembly by soaking 2 rice paper sheets in the water until they are soft and just pliable, not too soggy. remove rice paper sheets from the water and place on the next plate. Here is where you add a scoop of the filling in the middle of the rice paper. tuck in the sides and roll as you would a burrito, as tightly as you can. Rice paper can be a little tricky, but you'll get the hang of it soon enough. If you wrap your roll too loosely, don't attempt to open it, just tightly wrap another rice paper over it. Set your finished roll onto the third plate. repeat this step until you have finished the filling. 

Your assembled rolls will be sticky on the outside, so pull them apart gently and rub with a small amount of olive oil (or aquafaba, for oil free) before placing them in the air fryer, with a small space between each, so as not to stick together. The French fry setting (20 minutes) on your air fryer should do the trick. Be sure to gently turn your Rice Paper Rolls once as they are cooking. Enjoy! 

 

* You can store your tofu mixture in the fridge and assemble your rolls later, but you want to heat the filling before you         assemble the rolls, so the rice paper doesn't pop in the air fryer.  

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