Crispy Tofu & Pork Rice-Paper Rolls
Crispy baked rice-paper rolls with tofu, a pork-or-extra-tofu choice, rice noodles, vegetables, and savory sesame-soy seasoning.
Filling
- Rice paper wrappers
- Rice noodles, cooked, drained very well, and chopped into shorter pieces
- Tofu, chopped or crumbled
- Ground porkUndecided
- Extra tofu, chopped or crumbledUndecided
- Green bell pepper, choppedUndecided
- Red or yellow bell pepper, choppedUndecided
- Carrots, sliced thin and chopped
- Green onions, chopped (optional)Not selected
- Mozzarella (optional)Not selected
Seasoning
- Garlic powder
- Onion powder
- Black pepper
- Soy sauce
- ½–1 tsp Sesame oil, added at the end
- Ginger (optional)Not selected
- Chili flakes (optional)Not selected
- Salt, only if needed after the soy sauce (optional)Not selected
For cooking
- Neutral oil, for cookingUndecided
- Olive oil, for cookingUndecided
- Olive oil, for brushing the finished rollsUndecided
- Neutral oil, for brushing the finished rollsUndecided
Step 1
Cook the rice noodles according to package directions. Drain very well and chop into shorter pieces.
Not in active steps
Heat neutral oil in the skillet for cooking.
Undecided: Cooking oil: Neutral oil
Not in active steps
Heat olive oil in the skillet for cooking.
Undecided: Cooking oil: Olive oil
Not in active steps
Brown the ground pork in the skillet. If there is lots of rendered fat, drain some.
Undecided: Protein addition: Ground pork
Step 2
Add the chopped or crumbled tofu and cook until it starts browning.
Not in active steps
Add the extra tofu with the other tofu and cook until browned.
Undecided: Protein addition: Extra tofu
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Add the green bell pepper and carrots. Cook for 3–5 minutes, leaving them with a little texture.
Undecided: Bell pepper: Green bell pepper
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Add the red or yellow bell pepper and carrots. Cook for 3–5 minutes, leaving them with a little texture.
Undecided: Bell pepper: Red or yellow bell pepper
Step 3
Add garlic powder, onion powder, black pepper, and a little soy sauce.
Not in active steps
Add ginger.
Inactive: Optional: Ginger
Not in active steps
Add chili flakes.
Inactive: Optional: Chili flakes
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Taste after adding the soy sauce and add salt only if needed.
Inactive: Optional: Salt
Step 4
Add the chopped rice noodles and toss everything together. Cook another 1–2 minutes so the filling is not wet.
Step 5
Turn off the heat.
Not in active steps
Stir in the green onions.
Inactive: Optional: Green onions
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Stir in the mozzarella.
Inactive: Optional: Mozzarella
Step 6
Finish with about ½–1 teaspoon sesame oil.
Step 7
Let the filling cool for 10–15 minutes before wrapping.
Step 8
Briefly soften each rice paper wrapper in warm water. Add filling and roll tightly like a burrito. Do not overstuff.
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Place the rolls seam-side down on parchment and lightly brush both sides with olive oil.
Undecided: Brushing oil: Olive oil
Not in active steps
Place the rolls seam-side down on parchment and lightly brush both sides with neutral oil.
Undecided: Brushing oil: Neutral oil
Step 9
Bake at 425°F for 15–20 minutes, flip, then bake another 10–15 minutes.
Step 10
If the rolls are still pale or soft, raise the oven to 450°F for another 5–10 minutes, watching closely.
Step 11
The rolls are done when the wrappers are opaque, blistered, browned in spots, and firm and crispy.
Step 12
Let the rolls rest for about 5 minutes after baking; the wrappers crisp further as they cool.