Simple Vegetable Spring Rolls

Isn’t it nice when something that seems intimidating turns out to be super simple?

spring_rolls

Turns out that if you can chop vegetables and roll a burrito, you can make spring rolls.  This is actually a “clean out the fridge” recipe in disguise.  That lonely carrot and half a head of cabbage?  They’ll go perfectly here. 

Just chop your vegetables into similar sizes (I used the length of my tofu as a marker and went ahead and matched that), and roll them into these spring rolls.  We used some leftover peanut sauce from a spicy peanut noodle recipe earlier in the week, but soy sauce mixed with Sriracha would have been great, too.

 raw_vegetables_for_spring_rolls

Here we have carrots, purple cabbage, zucchini, yellow pepper, crispy tofu, snap peas, jicama and some Thai basil.  I referred to this post on How to Roll Fresh Spring Rolls for the first nerve wracking attempt, but I quickly realized how easy it was.  Rice paper is sturdier than expected, and we had no problems with it tearing.  In fact, I’d argue that these are easier to wrap than a burrito because the wet rice paper actually sticks to itself.

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Tofu and Vegetable Spring Rolls

  • 2 tablespoons toasted sesame oil
  • 1 block extra firm tofu
  • 8 rice paper wrappers (like these)
  • warm water
  • assorted raw vegetables, cut approximately 4”x1/4” (the fillings in the picture above yielded 8 spring rolls for us)
  • dipping sauce of your choice
  1. In a wok or large skillet, heat the sesame oil until a drop of water sizzles when added to the pan.
  2. While the oil is heating, cut the tofu into slabs, approximately 1/4-1/2” thick.
  3. Carefully place the tofu slabs in the pan, and cook for about 3 minutes.  Flip the slabs and cook the tofu on the other side for 2-3 minutes or until both sides are crispy.
  4. Pull the tofu out of the pan and gently pat it dry with paper towels.  Cut the tofu into strips that mimic the size of your vegetables.
  5. Fill a large pan with warm water and immerse one rice paper wrapper in the water for 5-10 seconds or until pliable.
  6. Lay the rice paper wrapper out on a large plate, and add your vegetable and tofu fillings to the top third of the wrapper in the center.  Fold the sides in over your filling, and then roll up the spring roll, tucking in the filling for a tighter roll as you go.
  7. Repeat until you have rolled all 8 spring rolls.
  8. Enjoy with a dipping sauce of your choice (this Garlic Soy Dipping Sauce looks delicious).

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