Fresh Spring Rolls With Crispy Tofu | Dorothy Lane Market

Fresh Spring Rolls With Crispy Tofu

PREP TIME 20 mins
COOK TIME 10 mins
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

Crispy tofu and fresh veggies served with your favorite dipping sauce.


  • 2 Tbsp canola oil
  • 1 package firm tofu
  • 1 package 8.5-inch spring roll wrappers
  • 1 package vermicelli noodles, prepared to package directions
  • 1 head of bibb lettuce
  • 2 large carrots, julienned
  • 1 English cucumber, julienned
  • 1 bunch mint leaves
  • 1 bunch basil leaves
  • 1 bunch cilantro


Cut tofu block into rectangles that are 3 inchs long and 1/2 inch wide.
In a sauté pan, heat 1-2 Tbsp of oil. Brown the tofu until golden brown on both sides. Remove from heat.
Soak a spring roll wrapper in hot water in a shallow pan for 1-2 seconds then transfer flat onto preparation surface.
When flexible, place about a 1/4 cup of vermicelli noodles in center of spring roll wrapper. Add a leaf lettuce, some carrot slices, cucumber slices, and a couple sprigs of the 3 herbs. Sprinkle with chopped peanuts if desired.
Top with a slice of tofu and fold sides of wrapper up over ingredients, fold bottom of wrapper over sides, then roll.
Serve with dipping sauce of your choice.


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