Tofu Spring Rolls

Tofu Spring Rolls

  • Prep time: 20 mins
  • Cook time: 20 mins
  • Servings: 3
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  • 6 lettuce leaves
  • 1/2 cup carrots, shredded
  • 1/2 cup cucumber, thinly cut
  • 1 Tbsp. vegetable oil
  • some salt and pepper, to taste
  • 1 block of firm tofu
  • 6 sheets rice paper
  • some vericelli, to taste (optional)

1. Drain the tofy—do your best to make sure all the water is drained. 2. Next you'll want to start preparing the vermicelli noodles by following the instructions on the package (if you choose to use vermicelli or another type of noodle). 3. Next, you'll want to wash and dry the vegetables, and then begin shredding the carrots and cucumber. 4. Heat up a saucepan with 1 tablespoon of vegetable oil with medium heat and then add the shredded carrots and cucumber. Let them sauté for a few minutes and place them in a bowl to cool off. 5. Once the vegetables are ready, the tofu should be drained and ready to cut up. Cut the tofu into 2-inch rectangles that were about ½ wide. 6. Once you cut the tofu, fry it until it's golden brown on the outside. Feel free to add salt and pepper while you're frying the tofu (to a add a little flavor). 7. As the tofu cools down a bit, start preparing the rice paper. For this you will need a large bowl of hot water, a towel, and a plate. 8. Place the towel on the plate and place a sheet of rice paper in the water for about 15 seconds. Use a fork and gently place the rice paper sheet on the towel that's on the plate (this prevents the rice paper from sticking to the plate). 9. Place a lettuce leaf on the end closest to you; add the vegetables, tofu, and noodles. 10. Rolling these are very similar to rolling a burrito. Roll the end closest to you towards the opposite end, fold the left and right side towards the middle, and continue to roll. 11. Repeat this process until you're out of ingredients,



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