In the spring, gardens and farmers markets are bursting with greens (like lettuce, Swiss chard, arugula, and spinach), fresh herbs (like mint, parsley, cilantro, and chives), and other salad veggies (like carrots and radishes and snow peas). Which makes it the perfect time to wrap up some Vegetarian Spring Rolls. These beautiful and delicious rolls pack a nutritious punch, starring tofu as their protein and in-season spring veggies and herbs as their crunch and fresh. Think: flavorful, hand-held salad. Think: Perfect to pack in your lunchbox.
Thanks to Sara Schober for this beautiful photo, taken for Edible Blue Ridge, when they published this recipe.
Makes 12 rolls.
Ingredients
- Asian Peanut Sauce
- 1 Tbsp. butter or coconut oil
- 1 8-ounce package of extra firm tofu
- 12 rice wrappers, medium sized (about 8-9 inches)
- 2 cups lettuce, Swiss chard, arugula, or spinach, cleaned, de-stemmed and coarsely chopped
- 1 cup sprouts
- 1 cup sliced radishes, shredded carrots, or snow peas -- or a mix of all three
- 1/4 cup mint leaf ribbons and/or chopped chives
- 1/4 cup cilantro, minced
- Chopped nuts and extra herbs for garnish
Instructions
- Prepare the Asian Peanut Sauce. Set aside.
- Heat cast iron skillet over medium high heat. Add butter or coconut oil. Slice block of tofu into rectangle-sized pieces. Once butter has melted, place sliced tofu in pan. Cook until golden brown on one side, then flip and cook until golden brown on other side. Remove from pan and cool. Slice tofu into thin strips and set aside.
- Prepare greens, veggies, and herbs then place them on counter in assembly-line.
- Fill a large bowl with hot water. Dip one rice wrapper into the hot water for about 20 seconds to soften it. Set on counter. Line with 2-3 spoonfuls of greens then a pinch of sprouts, then two spoonfuls of veggies, then 2 strips of tofu, then a sprinkle of herbs. Do not overload or roll will fall apart. Spoon a little Asian Peanut Sauce on top, if desired.
- Carefully fold top half of wrapper down over veggies, then carefully fold bottom half of wrapper up over veggies. Take left side of wrapper and pull tightly over veggies, tucking it in slightly. Then roll to the right until cannot roll any farther. The rice wrapper will stick to itself, creating a tidy package.
- Set spring roll onto serving dish and repeat. Wrappers and veggies should run out about the same time. Scoop Asian Peanut Sauce into small bowl for dipping. Cut rolls in half for easier eating. Garnish with chopped peanuts and extra herbs.
- If storing spring rolls to be eaten later, place in a 9x13 inch dish with space between each roll. If they touch one another, they may stick and rip apart. Cover dish tightly.
