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!

Veggie Spring Rolls with Crispy Tofu Veggie Spring Rolls with Crispy Tofu Veggie Spring Rolls with Crispy Tofu Veggie Spring Rolls with Crispy Tofu

Veggie Spring Rolls with Crispy Tofu

Veggie Spring Rolls with Crispy Tofu Veggie Spring Rolls with Crispy Tofu Veggie Spring Rolls with Crispy Tofu

Veggie Spring Rolls with Crispy Tofu
Write a review
Print
Ingredients
  1. (For tofu and peanut sauce see links above. )
  2. For spring rolls: (see pictures above for clarity on how to chop, and use as much as you need to fill as many rice papers as you desire, these are just guidelines)
  3. red cabbage, sliced thin
  4. napa cabbage sliced thin
  5. crispy tofu (cooked according to directions in link above)
  6. red pepper, julienned
  7. cucumber sliced thin in about 2 -3 inch pieces
  8. julienned or grated carrot
  9. mint leaves
  10. cilantro leaves
  11. spring roll wrappers (see picture above)
Instructions
  1. Prepare veggies, tofu and peanut sauce as directed.
  2. Fill a shallow pan (big enough to fit your rice paper flat) with hot water. Add rice paper and let sit about 20-30 seconds until it looks like wet toilet paper and is soft and elastic but doesn't rip.
  3. Shake excess water from rice paper and lay flat.
  4. Add vegetables (see picture above for helpful sequence of layering) starting at one end.
  5. Roll up spring roll by folding the closest edge of rice paper over the fillings and pull it towards you to tighten it up.
  6. Fold in edges and continue to roll until it is compact.
  7. Serve immediately with peanut sauce.
The Sea Salt http://theseasalt.com/