Tofu Spring Rolls
Serves 16
20 mins prep
20 mins cook
40 mins total
Move over veggie spring rolls – we’re making tofu spring rolls. And this recipe is perfect for whichever way you like them - crispy or soft.
In a medium-sized bowl, whisk together the tamari, sesame oil, sambal, rice wine vinegar, and maple syrup.
Cut the smoked tofu into 16- 1 ½ x 1 ½ inch squares (about 1 cm thick).
Add the tofu to the marinade and toss. Allow to sit for 5 – 10 minutes.
Cut the green onion and carrot into 2-inch long pieces, and thinly slice length-wise. (If you have a mandolin, use that to cut the carrot. You can even use the large grate on a cheese grater.)
Halve, remove the pit, and thinly slice the avocado length-wise, and in half width-wise.
Set all prepared ingredients in dishes and set aside.
Place a large pan over medium-high heat and add the vegetable oil.
Transfer the marinated tofu pieces to the heated pan and allow to sear and create a crust for 3 – 4 minutes.
Flip the tofu over, cook for another 2 – 3 minutes, then add all of the marinade mixture to the pan.
Allow the marinade to cook down for 8 – 10 minutes until it becomes a beautiful sticky sauce that coats the tofu.
Transfer the tofu to a medium-sized bowl and allow it to cool for 5 – 10 minutes.
Prepare a large plate or baking sheet with parchment paper and set it aside.
To assemble the fried rice paper dumplings, fill a wide + shallow bowl or dish with warm water.
Set one sheet of rice paper on top of the water.
After 15 – 20 seconds, gently press it down to submerge into the water completely.
Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
In the middle of the rice paper, place a small amount of shredded carrot.
Layer on top a few pieces of green onion, then avocado.
Place a piece of marinated tofu, followed by 1 – 2 fresh basil leaves.
Fold the top side of the rice paper wrap over the filling.
Continue to fold the other 3 sides of the rice paper over the filling and tightly wrap the final side to seal.
Set onto the prepared plate or baking tray.
Repeat these steps for all of the dumplings.
Add the second amount of vegetable oil in another large pan or skillet over medium-high heat.
Add 4 – 5 of the dumplings, and cook until all edged are crispy. This will be for about 3 - 4 minutes on each side, with frequent stirring.
Repeat this for all of the dumplings. Remove from the heat and serve with *peanut sauce and ENJOY!!
