Crispy Vegan Rice Paper Rolls | Baked not Fried

Let's make these vegan or vegetarian rice paper rolls! They're super simple and easy, and pretty darn delicious... and super good for you! Nutrient dense and easy to slap together. You can find rice paper in my Amazon store below!
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VEGAN RICE PAPER ROLLS RECIPE
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1 roll = 81 Calories / 3g Fat / 9g Carbs / 3g Protein
INGREDIENTS (14 rolls):
2 carrots
1 red onion
240g mushrooms
1 tbsp minced ginger
4 garlic cloves
240g tofu
1 tbsp sesame oil (optional)
2 tbsp coconut aminos
14 rice papers https://amzn.to/39qfN9b

SAUCE:
1 tbsp sesame oil (optional)
1/2 tbsp minced ginger
1 tbsp agave syrup/maple syrup/or honey
2 garlic cloves
3 tbsp coconut aminos
1/2 cup water
1 tsp cornstarch
1/2 tsp chili flake

DIRECTIONS:
1. Set your oven to 400F/200C
2. Shred carrots, chop onion and mushrooms. Mince garlic and ginger. Or throw it all in a food processor like I did.
3. Scramble the tofu with your hands.
4. Fry ginger, garlic, and tofu (optional to fry in sesame oil) for 5 minutes. Add the carrots, onion, and mushrooms and fry for another 10 minutes.
5. Dip the rice papers in water and add filling in the middle of the rice paper. Roll it up like a burrito.
6. Place the rolls on a baking tray covered with parchment paper. Spray or rub the rolls with sesame or olive oil (optional) and bake for 40 minutes or until crispy.
7. Make the sauce by adding all the ingredients to a pan and stir until it starts to thicken.
8. Serve with sauce and enjoy.
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Music for intro created and played by me.

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