rice paper for face

RICE PAPER EGG ROLLS

These crispy rice paper egg rolls are packed with a flavorful vegetable and tofu filling that will have you coming back for more! A simple and delicious appetizer that pairs perfectly with a variety of Asian dishes. Choose to pan-fry, bake, or air-fry them for a tasty twist!

INGREDIENTS

For the Filling:

  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 2 cups shredded cabbage (120g)
  • 1 small carrot, shredded
  • ½ block extra-firm tofu, drained
  • 1 tablespoon soy sauce (or tamari/shoyu for a gluten-free option)
  • 1 teaspoon sesame oil
  • 1 stalk green onion, chopped
  • Salt and pepper to taste

Other Ingredients:

  • 10 sheets rice paper

INSTRUCTIONS

Making the Filling

  • Crumble the tofu using your hands or a fork until it resembles ground meat.
  • Heat ½ tablespoon of oil in a non-stick wok or skillet. Add garlic and ginger, sautéing for about 1 minute until fragrant.
  • Stir in the cabbage and carrot, cooking for 3-4 minutes until tender.
  • Add the crumbled tofu, soy sauce, sesame oil, salt, and pepper. Stir-fry until everything is heated through.
  • Remove from heat and mix in the chopped green onion. Let the filling cool to room temperature before wrapping.

Wrapping the Rolls

  • Fill a shallow plate with 1-2 inches of water. Dip a sheet of rice paper into the water for a few seconds on both sides, just until pliable but not overly soft.
  • Place the rice paper onto a damp, smooth surface (such as a porcelain plate or plastic cutting board).
  • Spoon about ¼ to ⅓ cup of filling onto the lower third of the wrapper.
  • Fold in the left and right sides toward the center, then fold the bottom edge over the filling.
  • Roll up tightly like a mini burrito until sealed. Repeat with the remaining wrappers and filling.

Cooking the Rolls

Choose your preferred cooking method:

  • Pan-Frying: Heat 1 tablespoon of oil in a non-stick pan. Place the rolls in the pan, ensuring they don’t touch. Cook for 2-4 minutes per side until crispy. Note: Rice paper doesn’t brown much, so don’t wait for a color change!
  • Baking: Preheat oven to 200°C (400°F). Arrange the rolls on a parchment-lined baking tray and lightly spray with oil. Bake for 10-15 minutes, flipping halfway through.
  • Air-Frying: Place rolls in the air fryer basket and lightly spray with oil. Cook at 200°C (400°F) for 8-12 minutes until crispy.

NOTES & TIPS

  • Filling Amount: The amount of filling depends on the size of your rice paper sheets. As a rule of thumb, the filling should take up about ⅓ of the wrapper.
  • Best Served Fresh: These egg rolls are at their crispiest right after cooking. They may soften over time.
  • Storing Leftovers: Keep leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven, air fryer, or pan to restore crispiness.
  • Make-Ahead Tip: While the rolls don’t store well, you can prepare the filling in advance and keep it refrigerated. It also makes a tasty topping for rice dishes!

Enjoy your crispy rice paper egg rolls!

BAKED APPLE PIE RICE PAPER ROLLS

These 5-ingredient gluten-free and vegan baked apple pie rice paper rolls are a simple yet satisfying dessert. Who knew rice paper and apples could create such a delicious treat? Best of all, they fill your home with the irresistible aroma of freshly baked apple pie, and you likely already have all the ingredients on hand!

INGREDIENTS

  • 4–6 apples
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • Rice paper (about half a package)
  • 2 tbsp cooking oil

INSTRUCTIONS

  • Preheat your oven to 450°F (230°C).
  • Peel and slice the apples, then toss them with brown sugar and cinnamon until well coated.
  • Fill a large mixing bowl with water, about 1/4 full. Submerge one sheet of rice paper at a time, soaking just until softened but still slightly firm for easier handling.
  • Lay the softened rice paper on a flat surface. Spoon 1–2 tablespoons of the apple mixture onto the center. Fold the bottom edge up, tuck in the sides, and fold the top down to seal.
  • Repeat the process until all the apple mixture is used.
  • Place the rolls on a parchment-lined or well-oiled baking sheet. Brush both sides of each roll with cooking oil.
  • Bake for 25–30 minutes, turning the rolls a few times to ensure even baking.

RECIPE TIPS

  • Avoid soaking the rice paper for too long; it should remain slightly stiff to prevent tearing.
  • Alternatively, you can use a damp paper towel to soften the rice paper.
  • Be gentle when folding to prevent holes, as any sugar leakage may burn on the pan.