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Love Food Hate Waste leftover rice rolls Misfit Garden Taupo New Zealand wonky vegetable subscription

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!


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