Tofu & Sweet Corn Rice Paper Rolls Recipe – Easy Schezwan Snack

Last Updated on 3 months by Neha Deshmukh

Tofu & Sweet Corn Rice Paper Rolls Recipe – Easy Schezwan Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both healthy and satisfying. And honestly? These Tofu & Sweet Corn Rice Paper Rolls are it. I first stumbled upon these while trying to use up some leftover tofu, and they’ve become a regular in my kitchen ever since. They’re light, fresh, and packed with flavour – perfect for a quick bite or a light meal. Plus, they’re surprisingly easy to make!

Why You’ll Love This Recipe

These rolls are a fantastic way to enjoy a guilt-free treat. They’re bursting with textures – the soft tofu, sweet corn, and delicate rice noodles all wrapped in that slightly chewy rice paper. The Schezwan sauce adds a lovely kick, and you can adjust the spice level to your liking. Honestly, they’re just so much fun to eat! They’re also a great way to get the family involved in the kitchen – rolling the rolls can be a fun activity for everyone.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious rolls:

• 20 rice paper sheets
• 200 grams tofu
• 1 cup sweet corn
• 1 cup rice vermicelli or rice noodles
• 3 tablespoons Schezwan sauce
• Sweet chili sauce or tomato ketchup, as required
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Rice Paper: This can be a little tricky to work with at first, but don’t worry, we’ll cover that in the tips section! Look for it in the Asian foods section of your grocery store.
• Tofu Preparation: I prefer using firm or extra-firm tofu for this recipe. Boiling it for a few minutes helps remove excess water and gives it a slightly chewier texture. You can also press the tofu to remove water if you prefer.
• Schezwan Sauce Variations: Schezwan sauce is the star here, but feel free to experiment! You can find different heat levels, or even make your own. If you’re not a fan of Schezwan, a spicy chili garlic sauce would also work well.
• Rice Vermicelli/Noodles: These are super thin rice noodles. Don’t overcook them – just a quick dip in boiling water is all they need. If you can’t find rice vermicelli, thin rice noodles are a good substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, steam the sweet corn in a pressure cooker for one whistle. Once it’s cooked, drain it and set it aside to cool.
2. Next, cut the tofu into 1cm cubes. Boil in water for 4-5 minutes until it’s tender but still holds its shape. Drain well.
3. Now for the flavour! Heat a pan and sauté the Schezwan sauce. Add the boiled tofu and stir-fry until it’s nicely coated.
4. Cook the rice vermicelli or rice noodles in boiling water for just one minute. Drain immediately and rinse with cold water to prevent sticking.
5. Time for the rolls! Fill a shallow dish with warm water. Soak a rice paper sheet in the water for 6-8 seconds, until it becomes pliable. I like to layer two sheets together for extra durability – especially when you’re starting out!
6. Lay the softened rice paper sheet flat on a clean surface. Arrange a small portion of the tofu, sweet corn, and vermicelli in the center. Drizzle with a little sweet chili sauce or tomato ketchup.
7. Fold the sides of the rice paper tightly over the filling, then roll it up from the bottom, like a burrito. Seal the edges gently to prevent the filling from spilling out.
8. Repeat with the remaining ingredients. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the pan when stir-frying the tofu. Work in batches if necessary to ensure it gets evenly coated with the Schezwan sauce.
• Keep a damp cloth handy to wipe up any sticky sauce spills.
• If the rice paper is sticking to itself, gently peel it apart.
• Don’t be afraid to experiment with different fillings!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your Schezwan sauce to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is also gluten-free, as long as your Schezwan sauce is gluten-free.
• Spice Level Adjustment: My family loves a good kick, so I use a fairly spicy Schezwan sauce. But if you prefer a milder flavour, use a milder sauce or reduce the amount. For extra heat, add a pinch of chili flakes!
• Fusion Adaptations: My friend Sarah loves adding a touch of Thai peanut sauce for a Thai-inspired twist. Or, you could use Vietnamese nuoc cham for a fresh, vibrant flavour.

Serving Suggestions

These rolls are perfect as a light lunch, a snack, or even an appetizer. I love serving them with a side of extra sweet chili sauce for dipping. They also pair well with a refreshing cucumber salad.

Storage Instructions

These rolls are best enjoyed fresh, as the rice paper can become sticky if stored for too long. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. To prevent sticking, layer the rolls between sheets of parchment paper.

FAQs

Got questions? I’ve got answers!

• Can I prepare the filling in advance? Absolutely! You can cook the tofu, corn, and vermicelli ahead of time and store them separately in the refrigerator. Just assemble the rolls when you’re ready to eat.
• What if my rice paper tears? Don’t worry, it happens! Just use another sheet, or layer two sheets together for extra strength.
• Can I use a different sauce instead of Schezwan? Yes, you can! Chili garlic sauce, hoisin sauce, or even a simple soy sauce and ginger mixture would all be delicious.
• Is this recipe suitable for kids? Definitely! You can adjust the spice level to make it kid-friendly. My little one loves these rolls with just a touch of sweet chili sauce.
• How can I make the rolls ahead of time for a party? I wouldn’t recommend making them too far in advance, as the rice paper can dry out. But you can assemble them a few hours ahead of time and store them in an airtight container in the refrigerator, layered with parchment paper.