Directions
Subtitle: This budget-friendly, high-protein, oil-free, gluten-free, nut-free, seasonal, vegan, whole food plant-based recipe is perfect for a family dinner or as a party appetizer!
Ingredients (for 6 rolls):
For the filling:
* 1 block extra firm tofu, drained and crumbled
* 1/2 cup cooked brown rice noodles
* 1 small carrot, shredded
* 1/2 red bell pepper, sliced into thin strips
* 1 green onion, chopped
* 1/4 cup roughly chopped cilantro leaves
* 1 tsp. five spice powder
* 1 tbsp. soy sauce
* 1 tbsp. hoisin sauce
* 1 tbsp. lime juice
For the dipping sauce:
* 1 avocado, mashed
* 1 tbsp. fresh lime juice
* 1 clove garlic, minced
* Salt and pepper to taste
Instructions:
1. To prepare the filling, combine all the ingredients in a large bowl and mix well. Set aside.
2. Warm up a non-stick skillet over medium heat. Add a tablespoon of water and swirl it around. Place a nori sheet (rice paper wrapper) on the pan, cover it with a lid or another plate, and let it soften for about 30 seconds. Carefully flip the wrapper over and continue heating until both sides are slightly tacky but not completely wet.
3. Place about 2 tablespoons of the filling mixture in the center of each warmed nori sheet. Leave a small border at the top unfilled. Fold the bottom edge of the wrapper over the filling, creating a triangle shape. Then, fold in the two sides closest to you, like an envelope. Finally, roll the remaining edge towards the tip, tightening as you go. Transfer the filled spring rolls to a plate.
4. Meanwhile, prepare the dipping sauce. Combine all the ingredients in a small bowl and mix well. Adjust the consistency if desired by adding more water.
5. Serve the vegetable spring rolls immediately with the dipping sauce on the side. Enjoy!
Note: You can also use store-bought brown rice wrappers instead of nori sheets. Just follow the same instructions but be careful when handling them as they may tear easily.
Steps
|
1
Done
|
To prepare the filling, combine all the ingredients in a large bowl and mix well. Set aside. |
|
2
Done
|
Warm up a non-stick skillet over medium heat. Add a tablespoon of water and swirl it around. Place a nori sheet (rice paper wrapper) on the pan, cover it with a lid or another plate, and let it soften for about 30 seconds. Carefully flip the wrapper over and continue heating until both sides are slightly tacky but not completely wet. |
|
3
Done
|
Place about 2 tablespoons of the filling mixture in the center of each warmed nori sheet. Leave a small border at the top unfilled. Fold the bottom edge of the wrapper over the filling, creating a triangle shape. Then, fold in the two sides closest to you, like an envelope. Finally, roll the remaining edge towards the tip, tightening as you go. Transfer the filled spring rolls to a plate. |
|
4
Done
|
Meanwhile, prepare the dipping sauce. Combine all the ingredients in a small bowl and mix well. Adjust the consistency if desired by adding more water. |
|
5
Done
|
Serve the vegetable spring rolls immediately with the dipping sauce on the side. Enjoy! |
