Tofu Spring Rolls

spring-rolls

In an effort to pare down the contents of our kitchen cabinets, I was digging through the other day and rediscovered these:

spring-roll-wrapper

I’ve had these spring roll wrappers that I bought in Chinatown for at least a couple years. I swear they don’t go stale! I love spring rolls, both eating them and making them. It’s one of my favorite no-cook meals to make, or as I like to say, “eat without the heat.” All you need to do is soak the rice paper wrappers in hot water and they instantly soften up (sometimes a little too soft) making them wrap-able like paper. Then you fill and roll them up with whatever filling you want! Knowing how thin and flimsy these are, I decided to double-wrap my spring rolls using two layers of the wrappers so there wouldn’t be any holes.

mint-and-basil

I used fresh mint, basil, shredded carrots, pea shoots (tasty substitute for sprouts), cucumber slices, and pieces of pre-marinated teriyaki tofu cut into strips. Just pile up on the double layer of wrappers and roll like a burrito. It can be a tad time consuming until you get the hang of it. I’d recommend setting up an assembly line of ingredients on your counter so you have everything ready to go. I wound up making 10 rolls so we’d have leftovers.

spring-roll-filling

I also prepared a peanut dipping sauce with a random mix of soy sauce, peanut butter, rice wine vinegar, canola oil, lime juice, and red pepper flakes. I didn’t measure, just poured and scooped and it turned out pretty well! But if you don’t feel like making something, a bottled teriyaki sauce will work just fine.

tofu-spring-rolls-1

And now for the ingredients and instructions.

Ingredients:

rice paper wrappers

marinated tofu – you can buy this in the refrigerated produce section of the grocery store

seedless cucumbers, cut into thin strips

shredded carrots

a bunch of fresh basil

a bunch of fresh mint (the essential ingredient!)

Instructions:

Boil water in a kettle or pot. Once it’s hot, pour about an inch of it in a pie plate. Place one wrapper at a time in the hot water only for a few seconds. You’ll see it start to “wilt;” take it out of the water, drip off the water, and lay it flat on a plate. It’s really fragile so be careful! Do the same with a second wrapper and layer it right on top of the first. Then pile on the toppings, fold over the sides, then roll it up like a burrito. That’s it! Think you’ll try these? Let me know if you do!

tofu-spring-rolls-2

4 Comments

  1. Posted August 18, 2011 at 8:56 am | Permalink

    I made these during the winter but found they did not hold up so well as leftovers. How were yours?

  2. Janel
    Posted August 18, 2011 at 3:39 pm | Permalink

    A day later they weren’t AS amazing but still good. Maybe it had something to do with the double layer of rice wrapper?

  3. Posted August 18, 2011 at 12:07 pm | Permalink

    These look amazing! I have ordered this style of roll at restaurants, but have never attempted them myself. Now I know I’m gonna have to! 🙂

  4. nee
    Posted August 19, 2011 at 9:19 am | Permalink

    I make these a lot! The last time, I made extra and sprayed them with Pam and they were fine overnight (didn’t stick). Then again, I exploded fish in the microwave last night, so take my advice with a grain of salt…

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