Fresh Spring Rolls with Crispy Tofu

Fresh Spring Rolls with Crispy Tofu perfect for a summer snack!

1-2 Tbsp canola oil

1 firm tofu, cut 3 inch long by ½ inch thick

1 packet 8 1/2 inch spring roll wrappers

1 packet vermicelli noodles, prepared to package directions

Head of Bibb leaf lettuce

2 large carrots, julienned

1 English cucumber, seeded & julienned

1 bunch mint leaves

1 bunch basil leaves

1 bunch cilantro

Chopped peanuts, if desired

Recommended  with Thai sweet chili sauce or favorite peanut dipping sauce.

In a sauté pan, heat 1-2 Tbsp of oil. Brown the tofu until golden brown on both sides. Remove from heat.

Prepare vermicelli noodles according to the package directions. 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, and top with a slice of tofu. Fold sides of wrapped up over ingredients, fold bottom of wrapper over sides, then roll.

Serve with dipping sauce of your choice.



SERVINGS: Makes about 20 rolls

ALLERGENS: Soy, Peanuts

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