Seen this one floating around the tikky tok. Decided to make my own version. Kept the flavours asian but also made it easy to throw together quickly so I can make these for work from home lunches in between conference calls!
Its basically a buddha bowl all wrapped up and crispy-fied! 😉
I used a bag of coleslaw mix, added some ginger and garlic a few asian inspired seasonings and crumbled tofu for extra protein. Feel free to switch up the protein to whatever you prefer. I like to make a big batch of filling and keep it ready to go in the fridge. Then mid-week when I feel like a quick bite, I roll, pan fry and eat! 🙂
I love these dipped in some coconut aminos with chilli oil! Next up maybe we desi-fy these? How about some crispy samosa bites?
Crispy Buddha Bites
Is it a dumpling? Is it a spring roll? Is it both? Whatever it is, it is a delicious little morsel. Great for quick snacks or work from home lunch in between video conferences.
Servings: 10 bites
Ingredients
- 4 tbsp oil, divided
- 1 tbsp ginger garlic paste
- 1 small onion, diced
- 1 green chilli, diced
- 1 bag coleslaw mix – I like broccoli or kale slaw (about 340g)
- 1 tbsp coconut aminos (or soya sauce)
- 1 tbsp hoisin sauce (or more coconut aminos)
- 1 tsp fish sauce (optional)
- salt & pepper, to taste
- 10-15 Vietnamese rice paper rolls (for cold rolls)
- 1/2 package medium-firm tofu (about 250g)
Instructions
Prepare the Filling
- In a large pan or wok heat 2 tbsp oil on medium heat.
- Add 1 tbsp ginger garlic paste and cook for 1-2 mins till starting to get fragrant.
- Add 1 diced onion and a pinch of salt and pepper. Cook for 3-5 minutes till the onions start to soften.
- Add the coleslaw mix cook for a few more minutes till heated through.
- Crumble tofu into the pan and add 1 tbsp each coconut aminos, hoisin sauce and 1 tsp fish sauce. Mix well. Taste and adjust taste for salt and spice (add more red pepper flakes for a spicer bite!).
- Allow the mixture to cool for a few minutes while you set up your rolling station.
Roll & Fry the Bites
- Prepare a large, flat bowl of water, rice roll wrappers on the counter along with the cooled filling mixture.
- Dip the rice roll wrapper into the water to soften. In about 10-15 seconds it will become more pliable. Set it down on the counter, add about 2 heaping teaspoons of the mixture in the centre.
- Gently fold the sides in to create a square pocket. If the wrapper seems too thin, double wrap with a second sheet of rice roll wrapper. Set aside and cover with a damp towel or cloth. Roll the remaining bites.
- Heat a large frying pan with 2 tbsp oil (or use the same pan you used for the filling, just make sure to wipe it down first). Add the bites to the pan making sure they don't touch each other.
- Cook on medium high for about 2-3 minutes a side till golden brown on both sides.
- Serve immediately with coconut aminos on the side for dipping.
Notes
Leftover filling can be refrigerated for up to a week. The cooked rolls are best eaten fresh as they will get a bit chewy once they cool off.
