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Winter Rice Paper Rolls

With a vibrant beetroot paste, earthy mushrooms and hoisin-infused tofu, these Winter Inspired Rice Paper Rolls are deliciously nutritious and quick.
Course Lunch
Cuisine Asian
Keyword Winter Rice Paper Rolls
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 rolls
Calories 127kcal

Ingredients

Beetroot Paste

  • 150 grams raw beetroot peeled and roughly chopped
  • 1 French shallot or a quarter red onion peeled and roughly chopped
  • 1 cm ginger thumb grated
  • 1 garlic clove chopped
  • 1 teaspoon Genmai miso paste or a darker miso paste
  • 1 tablespoon water
  • 1 teaspoon vegetable oil 

Mushrooms

  • 200 grams mixed Asian mushrooms sliced
  • 1 tablespoon vegetable oil
  • 1 teaspoon tamari or soy sauce
  • 1 pinch sea salt

Hoisin Tofu

  • 200 grams firm tofu cut in to 1 cm thick blocks
  • hoisin sauce to brush both sides of tofu

Peanut and Hoisin Sauce

  • 2 tablespoons Hoisin sauce
  • 1 tablespoon peanut butter
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon tamarin or soy sauce
  • 1 tablespoon water
  • juice of half a lime

Other

  • 10 rice paper rounds
  • 10 beetroot leaves or 30 baby spinach leaves
  • 1/2 carrot cut in to thin batons
  • 1/2 zucchini cut in to thin batons
  • 4 Spring onions / Scallions whites cut in to batons
  • fresh mint
  • chives optional

Instructions

  • To make the beetroot paste, put all the ingredients in a food processor or blender and process to a pesto-like consistency. Set aside. 
  • For the mushrooms, heat the oil in a fry pan and add the sliced mushrooms. Sauté for three minutes before adding the soy sauce and sea salt and cooking for another minute. Remove from the heat and put in to a bowl.
  • To make the tofu, brush one side of each tofu block with the hoisin sauce. 
  • Heat the same fry pan and add a small amount of vegetable oil. Press the tofu blocks, hoisin side down, on to the pan and cook for three minutes. While cooking, brush the other side with hoisin sauce before turning the tofu over to cook the other side. Cook for another two minutes before removing from the heat and putting on to a plate.
  • For the peanut hoisin sauce, whisk the ingredients together in a bowl until smooth and well combined. 
  • To prepare the rice paper rolls, either dip a sheet in a large bowl of hot water to soften or lay one on a wet, clean tea towel and cover with another wet towel. The second option takes longer but allows more control.
  • Arrange your fillings in an assembly line. 
  • To assemble to roll, lay the softened rice paper round on a clean surface and lay a beetroot leaf (or three baby spinach leaves) in the centre. Spoon a small amount of the beetroot paste down the centre of the leaf, followed by a layer of mushrooms, a tofu piece, the carrot and zucchini batons, spring onions and a few mint leaves. 
  • To roll, fold the side closest to you across the filling, fold the left and right sides in to form cigar of sorts and roll away from you. Hold the "cigar" firmly to hold together.
  • Repeat with other rice paper rounds and serve with or without the dipping sauce. 

Nutrition

Calories: 127kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 265mg | Potassium: 225mg | Fiber: 2g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg