Crispy rice summer roll

Crispy rice summer roll

Tags

Rice

Cook

Ingredients

  • 3 cups cooked rice
  • 2 tbsp light soy sauce
  • 1 tbsp sriracha
  • 1 ½ tsp garlic powder
  • 1 tbsp chilli crisp
  • 300g firm tofu
  • 3 tbsp peanut butter
  • ½ tbsp chilli crisp
  • ½ tbsp sriracha
  • 1 ½ tsp rice vinegar
  • 1 ½ tsp garlic powder
  • 6 tbsp peanut butter
  • 1 tbsp chilli crisp
  • ½ tbsp sriracha
  • 1 ½ tsp rice vinegar
  • 1 cucumber, julienned
  • 2 carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • ½ red cabbage, thinly sliced
  • 1 avocado, sliced
  • 1 iceberg lettuce

Steps

  1. In a medium bowl mix the rice with soy sauce, sriracha, garlic powder and chilli crisp. Spread out on a lined baking sheet.
  2. Drain and press the tofu. Mix the peanut butter, chilli crisp, sriracha, rice vinegar and garlic powder. Add the tofu and mix to coat.
  3. Add tofu to the baking sheet and cook at 200°C for roughly 15-25 minutes, flip the tofu and stir the rice at regular intervals.
  4. In a small bowl add the peanut butter, chilli crisp, sriracha and rice vinegar and mix until combined.
  5. Submerge three sheets of rice paper in water until softened then arrange in a triangle on a chopping board.
  6. Add a lettuce leaf then stack on the vegetables, tofu and crispy rice. Drizzle generously with the peanut butter sauce.
  7. Roll it up then repeat until ingredients are used. Serve with peanut sauce for dipping.