Recipe: Tofu Spring Rolls

Hello everyone,
Who doesn’t love a good appetizer? Some of my favorite appetizers come from asian restaurants – pakoras, fried tofu, summer rolls, and spring rolls! This weekend I realized that I had never actually made spring rolls, so I decided to give them a try.
I’ll be honest – I didn’t make the most attractive looking spring rolls, but they tasted great! I also found the entire process quite enjoyable. Rolling spring rolls is kind of fun!

This is the perfect quick and easy appetizer to bring along to your next potluck or social event. Please give this recipe and let me know what you think!

Cheers!

Jocelyn


Tofu Spring Rolls

***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~15 minutes;
Cook Time: ~25 minutes;
Yield: Makes 10 spring rolls

IngredientsFullSizeRender_9

  • 1 package extra firm tofu, diced and sautéed
  • 1½ cups carrots, shredded
  • 1½ cups cabbage, shredded
  • 1 cup cucumber, diced or sliced into strips
  • 1 avocado, cut into thin slices
  • ½ onion, diced
  • ½ package spring roll pastry (square)
  • ¼ cup extra virgin olive oil
  • ¼ cup  rice wine vinegar
  • Optional: thai basil or mint, shredded; vermicelli noodles, cooked and drained; bean sprouts; red chili flakes; and/or crushed peanuts.

Directions

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Prep station.
  • Preheat the oven to 425 degree F.
    • Line a baking tray with parchment paper or place a cooling rack on top of the baking pan.
  • Fill a shallow pan or large plate with luke warm water.
    • Set aside.
  • Heat 1 tbs extra virgin oil in a pan over medium heat.
    • Dice the tofu and sauté until brown.
      • Set aside.
  • While the tofu is sautéing, prep all of the veggies.
    • Shred the cabbage and carrots; dice the cucumber and onion; and slice the avocado.
    • Also prep any optional ingredients and set aside.
  • In a small bowl, mix the shredded cabbage with rice wine vinegar until well coated and remove the shreds to dry.
  • Remove one spring roll wrapper from the package and place it in the tray of water until fully submerged.
    • Place the wrapper diagonally on a plate or cutting board.
      • Add a thin layer of cabbage, carrots, onions, and cucumber.
      • Place one slice of avocado on top, and then add a heaping tablespoon of tofu.
      • Add remaining optional ingredients.
    • Pull the bottom corner of the spring roll wrapper over the stuffing ingredients and tuck beneath them.
      • Next fold in the sides of the wrapper.
      • Finally tightly wrap and roll the rest of the spring roll wrapper.
    •  Repeat until you have used all of your prepared ingredients.
  • Place all of the spring rolls on the baking sheet.
    • Using a cooking brush, coat the top and bottom of each spring roll in extra virgin olive oil.
  • Bake the spring rolls for 15 minutes until golden brown.
    • Flip the spring rolls and bake another 10 minutes.
    • Remove the spring rolls from the oven and allow to cool for 10 minutes.
  • Serve with your favorite dipping sauce such as tamari or peanut sauce, and enjoy!

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