These sesame rice paper rolls blew up on TikTok for good reason: they’re a cute and satisfying snack or light lunch! Similar to Rice Paper Dumplings, they have a crispy outer and balanced filling of veggies, rice and tofu is so delicious. They’re easy to whip up and make a fun activity to prepare them with friends or kids.
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Why You’ll Love This Recipe
- Balanced and nutritious – the filling of rice, tofu and veggies plus nori sheets has a good mix of carbs, protein and vegetables. If using a non-stick pan, you won’t need much oil for cooking either.
- The crispy outer shell of the fried sesame seeds is so satisfying to bite into!
- It’s customizable – mix and match the filling ingredients with other veggies, protein or sauces to make it your own.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Rice paper sheets
- Cooked sushi rice
- Extra firm tofu
- Soy sauce
- Carrot
- Persian cucumber
- Mayonnaise
- Teriyaki sauce
- Nori sheets (seaweed snacks)
- Black sesame seeds
- White sesame seeds
- Vegetable oil (for cooking)
Substitutions & Variations
Looking to swap an ingredient or customize this recipe? Here are some reliable substitutions that I recommend.
- Tofu: Substitute with any cooked protein of your choice. Tempeh, plant-based chicken or shrimp would also be tasty.
- Veggies: use whatever veggies you would like, just be sure to julienne or shred them finely enough so they aren’t too crunchy (as they will break through the rice paper and just won’t taste nice). Some examples are red cabbage, spring onion and bell pepper.
- Teriyaki Sauce: Use hoisin sauce or sweet chili sauce for a different flavor profile.
- Nori Sheets: Substitute with lettuce leaves or omit for a lighter version.
Equipment
Hereās the list of equipment youāll need for this recipe:
- Large plate or shallow dish (for wetting rice paper sheets)
- Fry pan or skillet (for frying the rolls)
- Julienne peeler (for cutting carrots into thin strips)
- Paper towels (for draining fried rolls)
Storage
These rolls are best eaten fresh, I wouldn’t recommend storing as they will go soggy. If that doesn’t bother you though, you can keep them in the refrigerator for 24 hours in an airtight container and they will be safe to eat.
FAQ
No, these are best eaten immediately after cooking. But if you want to minimise prep time, you can make your fillings in advance. I.e. cook the rice, pan fry the protein, julienne the veggies etc. Store all filling components separately in the fridge for up to 1 day in advance.
Unfortunately, no frying is essential for that crispy texture.
Yes, you can omit tofu or replace it with plant-based chicken, shrimp, or tempeh to suit your preferences.
For sure! Experiment with sauces like hoisin, sweet chili, or a spicy mayo for different flavor profiles.
If you enjoy this recipe, I would be super grateful if you could leave a star rating and reviewāit really helps the algorithm send my recipes to more people! You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts ā I am so proud to see you make my recipes!
Crispy Sesame Rice Paper Rolls
Equipment
- 1 mandolin or julienne peeler
- 1 non-stick frypanĀ Ā
Ingredients
- vegetable oil for frying
- 200 g extra firm tofu shredded
- 1.5 tbsp soy sauce
- 1 large carrot peeled and julienned
- 1 Persian cucumber julienned
- 16 sheets seaweed snack (nori)
- 8 sheets rice paper
- 1 cup cooked white rice
- mayonnaise plant-based
- teriyaki sauce
To serve
- black and white sesame seeds
- soy sauce
Instructions
- Start by preparing the tofu. Heat a non-stick frypan over medium-high heat with a drizzle of vegetable oil. Add shredded tofu and pan fry for 3-4 minutes until it has some golden highlights. Add soy sauce and continue to cook for a further 2 minutes. Remove from heat and set aside.
- Prepare all filling ingredients: cook rice, julienne cucumber and carrot. Place roughly 2 tbsp of sesame seeds onto a small plate. Get out your nori sheets, mayonnaise and teriyaki sauce.
- Wet one rice paper sheet in room-temperature water for about 20 seconds, then transfer to a large dinner plate. It should not be completely floppy as it will continue to soften as we prepare it.
- Working quickly, place one nori sheet in the center of the wet rice paper sheet. Top it with shredded tofu, cooked rice, carrot, cucumber, a drizzle of mayonnaise and teriyaki sauce. Place another nori sheet on top, then fold the sides over and roll up into a log shape.
- Place the roll onto the plate of sesame seeds and gently roll until coated on all sides. Place the uncooked roll onto another spare dinner plate and repeat until all 8 rolls are done.
- In a large non-stick frypan, heat roughly 2 tbsp of vegetable oil over medium-high heat. Once the oil is hot, add a few rolls to the pan and cook for 1-2 minutes on all sides until the sesame seeds are lightly golden and crispy.
- Transfer the cooked rice paper rolls to a plate lined with paper towel to absorb any excess oil. Repeat until all rolls have been fried, adding extra vegetable oil for frying if needed.
- Serve immediately with soy sauce on the side. Garnish with a sprinkle of sesame seeds, extra coriander leaves.
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