Tofu spring rolls recipe
Looking for a fresh new idea for your meals? Try our tofu spring rolls recipe, served with a delicious homemade sauce.
The spring roll, as featured in this recipe, originated in Vietnam. Traditionally, it's prepared with beef, pork or even shrimp. It's eaten as an appetizer or main course. Several countries have now made this roll its own by sometimes changing the stuffing, but always keeping its fresh and healthy essence.
The Chinese have also invented their own spring rolls. Very different, they were composed of a rather variable filling and rolled up in a pre-cooked thin pancake. They were eaten as a snack during outdoor spring tasks. Today, American culture has made them the popular Egg Roll.
Here's a recipe for Vietnamese-style spring rolls not with meat, but tofu for a 100% plant-based meal!
Makes 8 rolls | Prep time: 30 minutes | Cook time: 10 minutes
Ingredients for the tofu spring rolls recipe
Spring rolls
- 1 tbsp vegetable oil
- 1 block firm or extra firm tofu
- 2 tbsp potato starch
- ½ tsp minced ginger
- ½ cup Premier Japan Hoisin sauce
- Sriracha or other hot sauce, to taste
- Salt, to taste
- 8 rice paper wraps (plus a few extra in case of tear)
- 90g dry vermicelli noodles, prepared as recommended on package
- Cabbage, finely shredded
- Carrots, peeled and julienned
- Cucumber, julienned
- Fresh basil
- Fresh mint
- Fresh cilantro
Dipping sauce
- 2 tbsp Premier Japan Hoisin Sauce
- 3 tbsp peanut butter
- 1 tsp Sriracha
- ¼ cup hot water
- Salt or soy sauce, to taste
Steps to prepare the tofu spring rolls recipe
Spring rolls
Pat the tofu with a towel to dry and cut into cubes. Sprinkle every sides with potato starch.
Heat the oil in a large skillet over medium heat. Add the tofu and a pinch of salt. Pan fry until the tofu is golden all around. This should take about 6-8 minutes. Add the minced ginger, hoisin sauce and sriracha and let simmer a couple of minutes until the sauce has thickened. Turn off heat and let the tofu cool while preparing the veggies.
To make the rolls, run both sides of the rice paper wraps under hot tap water and place on a damp cutting board. Arrange the basil, cilantro, and mint in the center of the wrap then top with carrot, cucumber, and cabbage. Add some rice vermicelli and hoisin tofu. Preparing them one or two at a time will make the process easier.
Fold the bottom of the wrap over the filling, then fold in one side so that it sticks to the folded bottom portion of the wrap. Wrap the rest of the spring roll by rolling it on to the unwrapped portion of the rice paper. Repeat with the remaining wraps and filling.
Dipping sauce
Whisk together all of the ingredients for the dipping sauce, add salt or soy sauce to taste. Drizzle sauce over rolls or dip as you eat them. Enjoy!
Recipe by Edward and Sons
