Tofu Spring Rolls
Image: Tofu Spring Rolls on a serving platter garnished with fresh herbs and almond butter sauce
Description: Few appetizers hit the spot quite like a tasty set of spring rolls, and these are sure to please the taste buds. This recipe offers a slight twist to classic rice paper rolls with the use of picked vegetables and almond butter sauce.
Serves 1-4
Ingredients:
8 spring roll rice papers
Fried Tofu
8 pieces of extra-firm tofu (drained and pressed to remove excess liquid, then sliced into 1/4 inch rectangle slices)
1 tbsp avocado oil (divided)
1/8 tsp fine sea salt
Filling
½ cup pickled carrots, julienned
½ cup pickled Daikon Root, Julienned
½ cup red cabbage, shredded
½ cup fresh cilantro
½ cup fresh mint leaves
½ cup fresh basil leaves
2-3 mini cucumbers
4 ounces rice noodles (or thin spaghetti or vermicelli noodles)
Dipping Sauce (makes about 1 cup of sauce)
1/3 cup creamy almond butter (can also use peanut butter)
3 tbsp Sambal Oelek sauce (or chili sauce or sriracha)
2 Tbsp Liquid Amino acids (or reduced sodium soy sauce, coconut amino acids, Tamari, or other soy alternative)
1 Tbsp maple syrup, (or preferred sweetener)
1 Tsp fresh lime juice
2-3 tbsp water, or enough to thin out sauce to desired consistency
Instructions
Prep Noodles:
Start by preparing your chosen noodles in boiling hot water according to the package directions. Drain and rinse in cold water and set aside.
Fry Tofu
While the noodles are cooking, wrap the tofu in a clean kitchen towel and use your hands to gently press out the water, being careful not to press too hard as to make the tofu loose its shape. Heat a skillet over medium heat and cut pressed tofu into rectangles. Fry about 5 minutes on both sides, or until light golden brown. Remove from skillet and set aside.
Prep Veggies
While the Tofu is frying, prep/assemble your chosen veggies in separate small containers and set aside.
Prep Dipping Sauce
Prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Start whisking in enough hot water to thin it out, until it becomes a pourable sauce. Adjust flavors as needed.
Spring Roll Assembly
I like to use 2 rice paper rolls per spring roll to keep the rolls from breaking apart easily. To assemble spring rolls, pour cold water into a large shallow dish or large plate with raised rim and immerse rice paper to soften for about 2 seconds, then flip it over and wet the other side. Lay out flat into it’s natural circular shape on a large cutting board or clean surface. Repeat process with the 2nd rice paper roll, and add it on top of the first.
To the bottom third of the wrapper, Add a layer of basil leaves, then cilantro, then mint leaves. Next, add a small handful of lettuce and then a layer of vermicelli noodles. Next layer on the fried tofu, mini cucumber, then picked carrots, and daikon. Then, I like to add another piece of lettuce on very top of the pile to help keep the veggies on top from piercing the fragile spring roll wrapper.
To wrap everything together, gently fold over once, then tuck in the edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat until all fillings are used up – about 4 spring rolls total.
Serve with almond butter sauce. Enjoy!
Notes:
Soy sauce varieties and alternatives can vary, sometimes wildly, in their salt content per serving, so be mindful that you may have to adjust or omit added salt to keep salt levels in check.
Spring Rolls are best when eaten immediately , but any leftover rolls should be individually wrapped in plastic wrap and kept in the fridge for up to 2 days.