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Rice-cake Rolls


Plum Village Cook Book, sent by Christel

Small, tasty rolls of seasoned vegetables and tofu with hoisin sauce.


-1 package of rice-paper
- 8 oz. chayote squash (optional) (250 g)
- 8 oz. carrots ( 220 g )
- 12 oz.tofu ( 300g )
- 2 or 3 mushrooms
- leek
- onion
-1 tsp of hoisin-sauce
-1 tsp of seasoning powder (vegetable stock powder)
-1/2 lemon
-2 or 3 tsp of oil for stir fry
-pinch of salt and sugar


1. Cut the mushrooms, leek, carrots and squash (if using) into shreds.
2. Stir fry leek until fragrant. Then add the carrots, mushrooms, chayote (if using) and seasoning powder.
3. Stir fry over low heat and mix vegetables thoroughly. Cover with lid for steaming.
4. Deep fry tofu cake till both sides are golden yellow. Then cut the tofu into strips.
5. Open lid, add fried tofu strips to the pan. Mix well to make the filling.
6. Cut onion into small pieces. Stir fry till golden. Add 2 tsp. of water, hoisin-sauce, pinch of salt, pinch of sugar,
and stir well. Bring to boil, and then turn off gas. Squeeze lemon in the hoisin-sauce. That makes a dressing.
7. Dip a sheet of rice-paper in boiling water, then place on table.
8. Fill in the filling, and dressing sauce.
9. Roll the rice-paper 1 time, then cover 2 ends of the roll.
10. Continue rolling to finish the roll. Repeat. Makes 15 rolls.

Note: step by step photos may be seen in the Plum Village Cook Book, available online.


In the original a vegetable is used, chou-chou. I couldn't find it, so I didn't use it and everything else tasted also well.--Christel

The original recipe calls for "chou chou" which I discovered means "chayote squash", also known as "pear squash" for its shape. It is usually treated like summer squash and cooked only lightly to retain its crispness. It does not need to be peeled and can be eaten raw or cooked. The texture has been described as between a potato and a cucumber. ---Eve