Rice rolls are a very interesting preparation: they are tasty and they can be transformed in many ways. You can choose for different fillings and create your special accompanying sauce: spicy like this, or sweeter, if you want to conquer your children. In summer they are excellent even raw; their taste will be more delicate. This is the fried version 😉

Ingredients (for 6 rolls):

  • baby spinaches 8,8 oz
  • natural tofu 3,5 oz
  • 6 rice paper wrappers
  • pistachio powder 1,4 oz
  • fresh ginger
  • 2 clove of garlic
  • soy sauce q.s.
  • extra virgin olive oil q.s.
  • salt q.s.

for the sauce:

  • 3 tablespoons of concentrated apple juice
  • 2 tablespoons of balsamic vinegar
  • 3 tablespoons of extra virgin olive oil
  • 1 pinch of salt


  1. Cut tofu into cubes and put it in a bowl with a few tablespoons of soy sauce and extra virgin olive oil.
  2. Wash baby spinaches; heat some olive oil in a deep pan with a clove of garlic; add spinaches and cook for about 5 minutes stirring; keep them aside discarding the garlic.
  3. In the same pan heat some oil with a clove of garlic and sauté tofu cubes for about 5 minutes; add grated ginger and season.
  4. Mix tofu, spinaches and pistachio powder in a bowl: this will be the filling of your rolls.
  5. Fill a large bowl with warm water; soak one rice paper for about 30 seconds; put two tablespoons of filling in the centre, then fold the edges over and roll into a log; make the same for other 5 rice paper wrappers.
  6. Prepare an emulsion by combining all the ingredients in the sauce.
  7. Heat a pan and add a drizzle of extra virgin olive oil: cook the rolls until they are golden on both sides.
  8. Serve with your special sweet and sour sauce.