Love Food Hate Waste: Crispy Leftover Rice Rolls

It is absolutely, scientifically, 100%, impossible to make the perfect quantity of rice; either never enough or FAR too much. Am I right?! There are many ways to use your leftover rice, but is definitely one of our favourites.

• Leftover rice
• Rice Paper rolls
• Nori (sushi seaweed), cut into 4 squares
• Tofu, sliced
• 1 carrot, sliced in strips
• 1/2 cucumber, sliced in strips
• Avocado, halved and sliced
• 1 - 2 tbsp spicy mayo
• Soy sauce, around 1/3 cup for the tofu and 1/3 cup for dipping sauce
• 1 tbsp sesame oil, for the dipping sauce
• Jar of crispy chili (for the dipping sauce - optional)
• 1/2 tsp ginger root, grated (for the dipping sauce - optional)
• 1 tbs sesame seeds, spread on a plate

1. Heat up a pan on medium heat, and pan fry the sliced tofu. Once brown on both sides add the soy sauce and let it cook until reduced. Set aside.
2. Soak 2 rice paper rolls in cold water (in a deepish dish) for about 30 sec Don't soak for too long too long or they will break or dissolve!
3. Place them on a chopping board, on top of each other (I'm doubling up here) and start to get your fillings in
4. A square of Nori, rice, avocado, carrot, cucumber, spicy mayo. Roll it up like if it was a burrito, very carefully as the rice paper rolls can break.
5. Cover the rolls with sesame seeds, set aside.
6. Heat up a pan over medium heat, once hot add 1 tbsp of oil and fry them slowly, flipping every few minutes until crispy.
7. Mix the ingredients for the dipping sauce, and get stuck in!