Vegan Rice Paper Rolls with Mango salad

Firstly, if you don’t have an air fryer you can deep or shallow fry, these will also work baked but might not be as crispy.

Secondly, the choice of veggies you add is super customisable. Whatever you have to hand, any odds and sods that need to be used can all go in these zero waste rolls. Things like shredded red cabbage, sliced Brussel sprouts, beansprouts are all good options

And lastly, you can make these half the size for party nibbles if you prefer.

SERVES:
Makes 16

Ingredients
Instructions

Ingredients

Rolls

16 rice paper wrappers

3 medium carrots grated

1 large courgette grated

Approx. 100g mushrooms roughly chopped

4 spring onions thinly sliced

450g extra firm tofu grated

1 large thumb sized piece of ginger finely grated

2 fat garlic cloves finely grated

100ml tamari sauce

3 tsp hot siriacha or alternative

Small bunch coriander roughly chopped

1 tsp white pepper

1 tsp sea salt

Good grind fresh black pepper

2 tsp sesame oil

Dipping Sauce

4tbs soy/tamari

2tbs sesame oil

5tbs sweet chilli sauce

Juice of 2 limes

1 small chunk fresh ginger finely grated

1 chilli finely sliced

2 spring onion finely sliced

black pepper

Mango Salad

2 mangos peeled stoned and finely sliced

Small bunch coriander roughly torn

200g cherry tomatoes

Juice 1 lime

Pinch sea salt

1 tbs sesame seeds black or white

Instructions

I like to squeeze out as much liquid as possible if using grated carrots and courgettes, you can do this using a towel, muslin or nut bag. Fill with the veggies and squeeze.
In a non-stick pan add the sesame oil and the mushrooms, carrots, courgettes and grated tofu, cook down on a medium to high heat for about 5-8 minutes.
Add the garlic and ginger and stir to combine and continue to cook for a further couple of minutes before adding the remaining ingredients, spring onions, tamari sauce, peppers, chilli sauce and salt. Stir to combine and cook again for a further few minutes, stirring often. Once cooked take off the heat and set aside.
In a medium bowl whisk together all the ingredients for the dipping sauce and set aside.
Prepare your mango salad and set aside.
Fill a large bowl with warm water, wide enough to fit a rice paper wrapper.
Take a clean tea towel and dampen, lay this on your work top. With the bowl of water to one side of it along with the filling and large lined and lightly oiled tray to the other side.
Take a wrapper and place in the warm water for about 10 seconds until its pliable, lay on the tea towel. Scoop on about 3 heaped tbs of filling mixture onto the wrapper, in a log shape slightly off centre to the bottom and leave a good 1 ½ inch either end. A bit like filling a fajita or regular wrap.
Roll up the rice paper over the filling nice and tightly and fold in the ends, continue to roll up and place on the plate. Repeat until all the filling is used it should make approx. 16.
Pre heat the air fryer to 180°C or oven to 200°C Fan. If you are frying do so as you would anything else.
I prefer to spray my rolls with oil and spray oil the air fryer tray.
If baking they will be fine on the lined tray they are already sitting on, just spray or drizzle with extra oil.
Once pre heated add the rolls you may need to do this in 2- 3 batches or on separate baking trays.
Cook in the air fryer for about 10 minutes and turn them before cooking for a further 5 minutes, or until golden and crispy. They will take about 20-25 minutes in the oven turning halfway.
Serve immediately with little bowls of dipping sauce and the mango salad.