Chili Bean and Potato Bake
Feed your family with this cheap and filling chili bean and potato bake. Recipe thanks to the Healthy Food Guide.
Crispy Rice Rolls
There are many ways to use your leftover rice, but is definitely one of our favourites.
(Thank you Misfit Garden for this recipe)
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 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
Method
- 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.
- 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!
- Place them on a chopping board, on top of each other (I’m doubling up here) and start to get your fillings in
- 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.
- Cover the rolls with sesame seeds, set aside.
- Heat up a pan over medium heat, once hot add 1 tbsp of oil and fry them slowly, flipping every few minutes until crispy.
- Mix the ingredients for the dipping sauce, and get stuck in!