For some unknown reason, I decided to make spring rolls today. Is it because they’re easy and fun to make? Perhaps it’s because they’re inexpensive and the ingredients are readily available. Or could it be that they simply taste yummy. Was I an Asian chef in a former life? Any or all of these reasons work for me. Oh, by the way they taste great!
Easy Breezy Summer Spring Rolls
Source: Artichoke with an Asian Flare
Makes 8-10 rolls
- 7 oz. of extra firm tofu (about ½ container), drained and pressed
- 2 tbsp of lite soy sauce
- 2 tbsp sesame oil
- 1 tbsp extra virgin olive oil
- 1/2 tsp ginger, freshly grated
- 1 dash of vegan Sriracha sauce (optional)
- 1/3 head green cabbage, sliced thin
- 1 large carrot, grated
- 3/4 cup cooked cellophane noodles
- 1 package of spring roll wrappers (22 cm)
- Carefully slice the tofu into narrow strips. Heat up the soy sauce, sesame oil, olive oil, ginger and Sriracha sauce in a wok or large skillet and sautée the tofu for about 7 minutes, or until lightly browned.
- In a large bowl, toss together the tofu with the cabbage, carrots and noodles, making sure that the mixture is even.
- Place spring roll wrappers (2-3 at a time) in a large bowl of warm water until they become soft and pliant. With a paper towel, pat the wrappers dry and place on a large work surface.
- Place 3 tablespoons of the mixture in a neat line in wrappers. Wrap up the spring rolls. Enjoy!