Tofu and bok choy rice paper rolls

Tofu is a great and healthy meat alternative. It is especially good for soaking up flavours like those in the sauces and dips which often accompany Asian finger foods.

  • 35 mins cooking
  • Makes 24 Item
  • Print


Tofu and bok choy rice paper rolls
  • 12 fresh baby corn, halved horizontally
  • 24 baby bok choy leaves
  • 300 gram firm silken tofu
  • 2 cup (160g) bean sprouts
  • 24 x 17cm square rice paper sheets
Chilli sauce
  • 1/3 cup (80ml) sweet chilli sauce
  • 1 tablespoon soy sauce


Tofu and bok choy rice paper rolls
  • 1
    Boil, steam or microwave corn and bok choy, separately, until tender; drain.
  • 2
    Meanwhile, combine ingredients for chilli sauce in small bowl.
  • 3
    Halve tofu horizontally; cut each half into 12 even strips. Place tofu in medium bowl with half of the chilli sauce.
  • 4
    Place 1 sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, placing it on a tea-towel-covered board with a corner pointing towards you.
  • 5
    Place one tofu strip horizontally in centre of sheet; top with one piece of corn then a bok choy leaf and a few sprouts.
  • 6
    Fold corner facing you over filling; roll rice paper to enclose filling, folding in one side after first complete turn of roll. Repeat with remaining rice paper sheets, tofu, corn, bok choy and sprouts. Serve rolls with remaining chilli sauce.

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