***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
Ingredients
- 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)
- ¼c 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
- 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.
- Dice the tofu and sauté until brown.
- 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 the wrapper diagonally on a plate or cutting board.
- 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!
