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Asparagus and tofu rice paper parcels
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Prep Time:
4 minutes
Cook Time:
30 minutes
Total Time:
34 minutes
Try these delicious vegetarian parcels for dinner. Prep your ingredients and equipment - and let's get cooking!
Ingredients:
  • 1 bunch asparagus
  • 2 spring onions
  • 1 red bird’s-eye chilli
  • 350g packet firm tofu
  • 1/4 tsp ground turmeric
  • 1/4 tsp garam masala (see note)
  • 1/2 tsp ground coriander
  • 1.25 gm ground cumin
  • 2 eggs
  • 2cm piece ginger
  • 16 x 20cm rice paper wrappers (see note)
  • Vegetable oil, to shallow-fry
  • 1 small clove garlic
  • 2 limes
  • 60ml (1/4 cup) fish sauce
  • 40g (1/4 cup) roasted cashews
  • 1 Lebanese cucumber
  • 1/4 bunch coriander
Instructions:
  • Prepare the filling by slicing trimmed asparagus and spring onions diagonally, then placing them in a bowl. Finely chop the chili, adding half to the bowl and reserving the other half for the sauce. Drain and pat dry the tofu before adding it to the bowl with spices and eggs. Grate the peeled ginger over the mixture, then mash everything together with a fork until well combined.
  • Fill a sink with warm water. Soak 2 rice paper wrappers stacked together in water for 15 seconds or until soft, then transfer to a clean tea towel. Add one-eighth of the filling in the middle. Fold two opposite sides to slightly overlap in the center, then fold in the remaining sides to create a square parcel. Repeat with the rest of the rice paper wrappers and filling to make 8 parcels.
  • Pour oil into a frying pan until it reaches 1cm depth. Heat over medium heat. Cook parcels in batches of 2, starting with the fold-side down, for 3 minutes on each side or until golden brown. Place on a baking tray lined with baking paper to drain.
  • Combine crushed garlic in a bowl with reserved chili, juice of 1 lime, sugar, and fish sauce. Stir well until the sugar is completely dissolved.
  • Coarsely chop cashews, cucumber, and fresh coriander leaves, then mix them together in a bowl.
  • Arrange parcels on individual plates, sprinkle with cashew mixture, and generously drizzle with sauce. Garnish with lime wedges and serve alongside tofu parcels.

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