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
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Ingredients
- Spring Rolls
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vegetable oil for frying
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1/2 cup
corn starch
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salt & pepper
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1/2
block extra firm tofu, cut into strips
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12
sheets of rice paper
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1
bowl of water
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1 cup
savoy cabbage, shredded
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1
medium carrot, julienend
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5
green onions, chopped
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1
cucumber, seeded and julienned
- Soy Chili Sauce
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1 tablespoon
low sodium soy sauce
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1 teaspoon
fish sauce
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1
thai chili, chopped
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1 tablespoon
honey
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1 tablespoon
sesame oil
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juice of a small lime
Directions
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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.
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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.
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In a small bowl, mix together soy sauce, fish sauce, chili, honey, sesame oil, and lime juice. Enjoy ASAP.
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