Vegan Spring Rolls with Crispy Tofu
Running out of cooking ideas? Don’t worry, we got you.
This quick, vegan-friendly Vietnamese appetizer will surely give you a fresh start for the week. Cook it with your friends and family. Share to us your final result!
Serving: 8 rolls
Prep time: 15 min.
Cook time: 15 min.
Spring rolls 8-10 whole rice papers
½ c vermicelli or rice noodles
1 handful fresh cilantro
1 handful fresh mint
1 ½ c thin julienned vegetables of choice (e.g., carrots, cucumbers, cabbages, red peppers, etc.)
1 c extra-firm tofu (drained and thoroughly dried/pressed)
4 Tbsp sesame/canola oil (divided)
1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
1 Tbsp brown sugar
1 c almond butter sauce
Boil the noodles for 10 minutes. Cut them into smaller stems (3cm long).
At the same time, cut tofu into small cubes (~1cm). Toss them in the pan and fry them with sesame/canola oil until both sides are lightly done. Mix them with soy sauce and brown sugar. Continue frying until both sides turn golden brown.
Before wrapping, semi-dip the rice papers in a water bowl and use your hands to spread the water over the paper surface. Make sure don’t make them too wet or else they can be sticky. Too dry, they will be torn when you wrap. Gently place the wet rice paper on a flat surface.
Use a spoon to scoop out the noodles, vegetables, cilantro, mint and the tofu. Put them on the rice paper. The estimated amount is the same length as your pinkie and same thickness as your thumb. Locate the fillings in the lower middle of the paper.
Follow the steps below to wrap your rolls:
6. Enjoy the rolls with almond butter sauce (if you are a vegan) or fish sauce mixed with lemon and sugar!