Ingredients
Filling
- 1 tablespoon soy sauce (or tamari/shoyu, use gluten-free if needed)
- 1 tablespoon shaoxing wine (optional but recommended)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 block extra-firm tofu (pressed, around 200g/7oz)
- 3 cloves garlic (minced)
- 1 teaspoon minced ginger
- 2 cups shredded cabbage
- 1 small carrot (shredded)
- 1 green onion (chopped, for garnish in filling)
Wrapping
- 8 rice paper sheets
- Oil spray (for air frying)
Instructions
- Prepare the filling: In a small bowl, combine soy sauce, shaoxing wine, sesame oil, and sugar. Stir well and set aside. Crumble the pressed tofu into small, mince-like pieces using your hands or a fork.
- Sauté aromatics: Heat a little oil in a non-stick or cast iron skillet over medium-high heat. Add the minced ginger and garlic, frying until fragrant, about 1-2 minutes.
- Cook vegetables and tofu: Add shredded cabbage and carrot to the skillet and lightly fry for 2-3 minutes until slightly softened. Then add the crumbled tofu and the prepared soy sauce mixture. Stir-fry everything together for another 2-3 minutes until the tofu is heated through and flavors meld.
- Finish the filling: Remove the pan from heat and stir in chopped green onion. Allow the filling to cool slightly so it's easier to handle when wrapping.
- Soften the rice paper wrappers: Fill a shallow plate with 1-2 inches of water. Dip one rice paper sheet into the water for a few seconds on both sides until pliable but not overly soft. Transfer the softened sheet to a damp, smooth surface such as a porcelain plate or ceramic board.
- Wrap the rolls: Place about 1/4 to 1/3 cup of the tofu and vegetable filling at the lower third of the rice paper. Fold the left and right sides inward over the filling, then gently lift the bottom edge and wrap it over the filling. Continue rolling tightly like a small burrito until sealed. Repeat with remaining wrappers and filling.
- Prepare for air frying: Line the air fryer basket with parchment paper to prevent sticking. Arrange the rice paper rolls in a single layer, ensuring they do not touch or overlap.
- Air fry the rolls: Lightly spray the rolls with cooking oil. Air fry at 200°C (400°F) for 10-15 minutes, flipping the rolls halfway through cooking to ensure even crispiness.
- Serve: Once crispy and golden, remove the rolls from the air fryer and serve immediately with your favorite dipping sauce.
Notes
- Press the tofu well to remove excess moisture for a better texture in the filling.
- Do not soak the rice paper too long or it will become too soft and may tear when rolling.
- Shaoxing wine is optional but adds a nice depth of flavor; you can substitute with dry sherry or omit.
- For a gluten-free version, use tamari instead of soy sauce and ensure rice paper is gluten-free.
- Serve with a dipping sauce such as hoisin, peanut sauce, or sweet chili for extra flavor.
- These rolls are best eaten fresh but can be reheated briefly in the air fryer to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian
- Diet: Gluten Free
