Veggie Spring Rolls with Crispy Tofu
I’ve been seeing a lot of spring rolls on the internet lately. Some of them are really beautiful with cut-out mango stars showing through the rice paper, or spirulina blue dyed rice noodles inside. These are great but when I look at these spring rolls all I can think about is how much work they must be.
Spring rolls are already kind of time consuming in the way that their ingredients can’t be just thrown in a bowl and tossed together (my kind of meal), so I’m really not trying to add any more work. But they are really easy because they don’t require a lot of ingredients or skill, and are actually fun if you have a little time to roll them.
Even more fun if you have someone to roll them with you! I’ve been making spring rolls for a while now, (the kind that don’t take a lot of work), here’s my favorite way to make them.
For this recipe I used this tofu recipe and this peanut sauce recipe. You could also use shrimp instead of tofu or just leave it out!
Have fun!
