Ingredients
Equipment
Method
Preparation
- Crumble the tofu into a bowl and mix in minced garlic, ginger, soy sauce, sesame oil, and sugar. Let sit for 5 minutes.
- Heat sesame oil in a non-stick skillet over medium heat, add garlic and ginger, and sauté for 30 seconds.
- Add shredded cabbage and carrot, cooking for 2-3 minutes, then mix in the crumbled tofu and cook for another 2 minutes. Remove from heat.
- Soak rice paper in warm water for 15-20 seconds, then place on a clean surface with ¼ to ⅓ cup of filling, and roll tightly.
- Preheat air fryer to 200°C (400°F). Arrange rolls in the air fryer basket, spray with oil, and air fry for 10-15 minutes until crispy.
Nutrition
Notes
Serve with a dipping sauce like sweet chili or peanut sauce for added flavor. Store leftovers in an airtight container for up to 2 days.
