Name: Korean-Inspired Rice Paper Rolls recipe
Ingredients: 6 ounces firm tofu, cut into rectangles;2 tablespoons sesame oil;1 tablespoon soy sauce, or to taste;4 rice paper wrappers;½ cup fresh spinach, or to taste, stems removed;½ cup kimchi;½ (15.5 ounce) can black beans;¼ cup peanuts, or to taste

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Ingredients

6 ounces firm tofu, cut into rectangles 2 tablespoons sesame oil 1 tablespoon soy sauce, or to taste 4 rice paper wrappers ½ cup fresh spinach, or to taste, stems removed ½ cup kimchi ½ (15.5 ounce) can black beans ¼ cup peanuts, or to taste

Nutrition Info

202.2 calories carbohydrate: 13 g cholesterol: : - fat: 13.6 g fiber: 5 g protein: 9.5 g saturatedFat: 1.9 g servingSize: - sodium: 567.1 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Directions

Saute tofu with oil and soy sauce in a pan over medium heat until golden brown, 5 to 10 minutes.
Wet a rice paper wrapper in a large bowl of water then lay flat on a plate. Add 5 to 6 leaves spinach to the center. Place 1 to 2 pieces tofu on top. Add enough kimchi to cover the tofu, 1 to 2 tablespoons black beans, and several peanuts.
While the rice paper is still soft, fold in sides and roll up around the filling. Repeat to make 3 remaining rolls.

Recipe Yield

4 rolls

Recipe Note

A Korean-influenced take on Vietnamese fresh rolls. An easy and delicious recipe to serve as a side or an entree. Serve with the dipping sauce of your choice. I recommend serving Korean barbecue sauce!

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