I love spring rolls!
These have several steps to them, but they are not hard to make. And they are very yummy!
I originally learned how to make these from The New Soy Cookbook by Lorna Sass.
You can get very creative with what you put in here. Pretty much anything shredded is good inside!
Spring Rolls - gluten-free, vegan, you can do this!
Easy Baked Tofu - for soy-free spring rolls, substitute a cup of cashews for the baked tofu
- 1 box of extra-firm tofu 14 to 16 ounces - not silken!
- 2 tablespoons sesame oil
- 2 tablespoons tamari or gluten-free soy sauce
- 1 tablespoon rice vinegar
- optional: a pinch of garlic powder
- 1 clove garlic - optional
- 2 inch chunk of fresh ginger peeled (fresh is better!) or 1 tablespoon dried ginger powder
- 1/2 cup nut butter almond butter, peanut butter, sunflower butter, etc.
- 3/4 tablespoon tamari or gluten-free soy sauce or 1/4 teaspoon salt
- the juice of one lime or lemon
- a drizzle of sesame oil
- 1/3 cup hot water
- 1-2 ounces bean thread noodles or other glassy white noodles
- 1 cup greens -- Napa cabbage or red chard or other greens washed and shredded
- 1/2 cup grated carrot
- 2 teaspoons dried basil
- optional: other grated veggies
- 12 to 20 8- inch round rice papers I searched for years to find organic ones - I love these!
- Preheat oven to 350 degrees.
- Slice the tofu into thin slabs - you should get between 9 and 12 of them, a little more than 1/4 inch thick. Put the liquid ingredients (sesame oil, tamari, etc.) on a nonstick baking sheet. Stir. Add the tofu slabs. Dip each side of the tofu in the mixture, then bake for 30 minutes. Remove from oven and let cool, then cut into small cubes, a little larger than 1/4 inch -- or grate them with the large side of a grater.
- Meanwhile, cook the noodles according to package directions. Drain. When they are cooled, put them on a plate or a cutting board and use a knife or kitchen scissors to cut them into pieces.
- Shred the greens and carrots.
- In a bowl, stir together the chopped, cooked, noodles, tofu cubes, shredded greens, shredded carrots, basil, and any other fillings.
- Put warm water in a dinnerplate, and put a cutting board or large plate nearby.
- Put a dried rice paper into the water on the dinnerplate and submerge it. It should soften in anything from seconds to a few minutes.
- Take it out of the water and put it on the cutting board or large plate.
- Put about 1/4 cup of filling on the rice paper, about 2/3 of the way down. Fold up the bottom flap against the filling, then fold the sides inward. Then roll up the wrapper, applying some pressure to compress the fillings. This takes a little practice but gets easier.
- Repeat for the rest of the spring rolls. You may need to add more warm water to the soaking plate from time to time as it gets used up.
- Tip: You can speed up the soaking by putting the next wrapper in to soak when you remove the previous one from the water. Another option is to ask family members to each fill and wrap their own spring rolls.
- Tip: After the filling is used up, you can pour the water from the dinnerplate into the empty bowl that the filling was in. That is easier to carry to the sink than a plate of water.
- Put all sauce ingredients in a small blender jar, and blend until smooth.
- Serve each person five spring rolls and a small bowl of dipping sauce. Yum!