I love the pre-made Tofu Spring Rolls at Whole Foods, but at nearly $6.00 for two spring rolls and peanut dipping sauce, it can get pretty expensive. Todd and I finally decided to just try to make them. We thought it would be hard, but it was really easy.
The spring rolls Todd made are delicious! Here are the ingredients and steps so that you can make these, too.
Ingredients (to make the kind I made):
- Spring roll wrappers/rice paper
- Extra firm tofu
- Shredded carrots
- Field greens
- Cutting board
- Olive Oil
- Frying pan
- Shallow pan/dish and water
Prepare the tofu:
1. Take the tofu out of the container and let it drain in the colander for about 10 minutes.
2. Gently press the tofu between paper towels to get the water out.
3. Cut into strips.
4. Pre-heat the skillet, and add a tablespoon of olive oil.
5. Lay the tofu in the hot pan, flip over after about three minutes. (While you’re doing this, cut the avocado and get the rest of the ingredients ready.)
6. Fill a shallow pan or dish with hot water (not too hot since you’ll put your fingers in it).
7. Lay a sheet of spring roll wrapper in the water and hold it down to submerge it. Leave it in for about a minute or until the paper is pliable.
8. Carefully lift it out and spread onto a cutting board.
9. Lay a piece of tofu in the center, a little towards the bottom.
10. Add some shredded carrot on top.
11. Add a slice or two of avocado.
12. Add some of the spring salad mix.
13. Lay a piece of basil on top.
To wrap the spring roll:
14. Starting at the bottom, wrap the paper up and tuck under the stuffing.
15. Fold the left and then right sides in, all the while gently tucking the stuffing in.
16. Finish by rolling the spring roll up, gently pulling and tucking, to make a roll.
Traditionally, you dip spring rolls in peanut sauce. I bought the Satay Peanut Sauce from Trader Joe’s. I don’t like this particular sauce, and when I had a spring roll for lunch today, I used ginger sauce instead.
Let me know how you do!