Creative Tofu and Vegetable Spring Rolls
60% authentic · Fusion
A vegetarian twist on spring rolls, featuring pan-fried tofu and a colorful medley of crisp vegetables, seasoned with ginger and sesame oil, wrapped in rice paper.
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Ingredients
- Rice paper wrappers12 sheets
- Firm tofu, pressed and cubed1 block (14 oz)
- Carrot, julienned1 medium
- Cucumber, julienned1/2 medium
- Red bell pepper, julienned1/2
- Bean sprouts1 cup
- Fresh cilantro leaves1/2 cup
- Ginger, grated1 tsp
- Sesame oil1 tbsp
- Soy sauce2 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Warm waterfor dipping wrappers
Steps
- 1
Pan-fry the tofu cubes in 1 tbsp vegetable oil until golden brown on all sides. Set aside.
- 2
In a small bowl, whisk together soy sauce, sesame oil, grated ginger, salt, and pepper for the dipping sauce.
- 3
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds until pliable.
- 4
Lay the softened wrapper flat on a clean, damp surface. Arrange a portion of julienned carrots, cucumber, bell pepper, bean sprouts, cilantro, and a few pieces of fried tofu.
- 5
Fold the bottom edge of the wrapper over the filling. Fold in the sides, then tightly roll the spring roll upwards.
- 6
Repeat with remaining wrappers and filling. Serve immediately with the soy-ginger dipping sauce.
