Crispy Tofu Spring Rolls

By The Satisfied Craver
November 1, 2015
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Author Notes: I’ve made spring rolls many times before, mostly with shrimp, but this time I decided to throw in a crunchy, vegan addition: golden pan-fried tofu. So picture it: soft noodle-like rice paper, crunchy raw veggies, crispy tofu, and a chili soy sauce. Yes, please.The Satisfied Craver

Makes: 12 rolls

Spring Rolls

  • vegetable oil for frying
  • 1/2 cup corn starch
  • salt & pepper
  • 1/2 block extra firm tofu, cut into strips
  • 12 sheets of rice paper
  • 1 bowl of water
  • 1 cup savoy cabbage, shredded
  • 1 medium carrot, julienend
  • 5 green onions, chopped
  • 1 cucumber, seeded and julienned

Soy Chili Sauce

  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon fish sauce
  • 1 thai chili, chopped
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • juice of a small lime
  1. Heat vegetable oil in a frying pan on medium-high heat. In a small bowl, season the corn starch with salt and pepper and dust the tofu with the mix. Fry the tofu until golden and crispy. Set aside on a metal rack until warm.
  2. Dip a rice paper sheet in the bowl of water until completely covered for about 15 seconds. Place the sheet on a flat surface. Place cabbage, carrots, green onions, cucumbers, and a strip of fried tofu on the sheet. Roll tightly, folding over once. Tuck in both edges and finish rolling.
  3. In a small bowl, mix together soy sauce, fish sauce, chili, honey, sesame oil, and lime juice. Enjoy ASAP.

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