Asparagus and tofu rice paper parcels

Recipes / Vegetarian

Give these fresh vegetarian parcels a spin for dinner. Have your ingredients and equipment ready - and youre off!

Recipe «Asparagus and tofu rice paper parcels» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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, 1/2 tsp ground coriander, 1/2 tsp ground cumin , 2 eggs, 2cm piece ginger, 16 x 20cm rice paper wrappers, Vegetable oil, to shallow-fry, 1 small clove garlic, 2 limes, 1 tsp caster sugar, 60ml fish sauce.

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 
  • 1/2 tsp ground coriander 
  • 1/2 tsp ground cumin 
  • 2 eggs 
  • 2cm piece ginger 
  • 16 x 20cm rice paper wrappers 
  • Vegetable oil, to shallow-fry 
  • 1 small clove garlic 
  • 2 limes 
  • 1 tsp caster sugar 
  • 60ml fish sauce 
  • 40g roasted cashews 
  • 1 Lebanese cucumber 
  • 1/4 bunch coriander 

Instructions

  1. To make filling, trim asparagus and spring onions, then thinly slice on the diagonal. Place in a bowl. Finely chop chilli with seeds. Add half to asparagus mixture and reserve remainder to make sauce. Drain tofu, pat dry, then add to asparagus mixture with spices and eggs. Peel ginger, then grate over. Using a fork, mash tofu until mixture is well combined.
  2. Fill a sink with warm water. Stack 2 rice paper wrappers and place in water for 15 seconds or until just pliable, then place on a clean tea towel. Place one-eighth of filling in the centre. Fold in 2 opposite sides to slightly overlap in the centre, then fold in remaining sides to form a square parcel. Repeat process with remaining rice paper wrappers and filling. Makes 8.
  3. Fill a frying pan 1cm deep with oil. Heat over medium heat. Working in batches of 2, cook parcels, fold-side down first, for 3 minutes each side or until golden. Drain on a tray lined with baking paper.
  4. Crush garlic into a bowl. Add reserved chilli, juice of 1 lime, sugar and fish sauce, then stir until sugar dissolves.
  5. Roughly chop cashews, cucumber and coriander leaves. Combine in a bowl.
  6. Divide parcels among plates, scatter with cashew mixture, then drizzle over sauce. Cut remaining lime into wedges and serve with tofu parcels.