Crispy Leek & Tofu Parcels

Take out style crispy sesame ginger leek and tofu rolls with sweet chilli sauce, all made at home. A fun and healthy dinner to make any night of the week, or to serve up as appetisers at your next gathering.


  • No leek? Try with cabbage instead. 
  • No coriander? Use parsley or spring onions instead.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 2


1 Leek (chopped )

1 Carrot (grated )

120 g Firm tofu (grated )

1 tbsp Ginger (grated )

2 Garlic cloves (grated )

70 g Rice vermicelli noodles

2 tbsp Fresh coriander (chopped )

2 tbsp Sesame oil

1 tbsp Soy sauce

6 Rice papers (wrappers)

6 tbsp Vegetable oil

1 tbsp Sesame seeds

Sweet chilli sauce (for dipping )


  1. In a large frying pan, heat the sesame oil and fry the leek, carrot, tofu, ginger and garlic until fragrant and the vegetables have started to soften. Then add the soy sauce, rice noodles and coriander. Mix well and cook for 4-5 minutes, until heated through. Turn off the heat.
  2. Soften the wrappers, one by one, in water then lay over a wet clean tea towel and add the leek mixture to the middle. Fold each end toward the centre to form square parcels.
  3. Heat the vegetable into a frying pan and pan fry the parcels until golden and crispy on both sides. Place onto kitchen paper to remove any excess oil and sprinkle with sesame seeds. Serve warm with sweet chilli sauce or the dip of your choice.
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How to store

Store in the fridge in an airtight container for up to 3 days.