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Writer's picturelifelongvegangirl

Vietnamese Spring Rolls Ⓥ

Updated: Oct 17, 2023


Ingredients:


Spring Rolls


Rice Wraps

1/4 of a Red Cabbage

1 Cucumber

​1/2 packet of Sprouts

1 heads of Lettuce

1/2-1 cup of Shredded Carrots

1 Small Bundle of Fresh Basil


Tofu


1 TBSP Maple Syrup

1 TBSP Tamari

4 TBSP Sesame Seed Oil (optional: hot sesame oil)

1 Packet of Extra Firm Tofu


Peanut Sauce


1/3 Cup of Unsalted Peanut Butter

2 TBSP Maple Syrup

1 TSP Siriacha

2 TBSP Tamari

1 TBSP Rice Wine Vinegar

1 Clove of Garlic

1/4 Cup of Water



Directions: 


1) Tofu Prep

For this dish, there are two ways in which you can prepare your tofu. The first is with using an air fryer and the second is in an oven.


1a) Tofu (Airfryer)

  1. Drain 1 packet of extra firm tofu and press excess water out with a tofu press or a kitchen towel.

  2. Cut tofu into long thin strips. I recommend making them about 1 cm wide by 2 inches long.

  3. In a bowl, marinate tofu in sauce for at least 10-15 minutes.

  4. Place tofu strips into your air fryer, making sure not to overlap tofu on top of one another.

  5. Air fry tofu for 10-15 minutes or until your desired level of crunchy is reached.

  6. Set aside to use for wrap filling later.


1b) Tofu (Oven)

  1. Pre-heat Oven to 450 degrees.

  2. Drain 1 packet of extra firm tofu and press excess water out with a tofu press or a kitchen towel.

  3. Cut tofu into long thin strips. I recommend making them 1 cm wide by 2 inches long.

  4. On a medium tray, place tofu strips and cover with marinade.

  5. Place in oven for 15-20 minutes or until golden. Make sure to flip tofu ever 7 minutes.

2) Vegetable Prep

  1. Rinse and dry 1/4 of red cabbage, lettuce, and cucumbers.

  2. Dice cabbage and lettuce into small bite-sized pieces.

  3. Cut your cucumbers into long strips. I recommend making your strips 1 cm wide by 3 inches long.

  4. Chop 1 bundle of fresh basil.

  5. Lightly rinse 1/2 packet of shredded carrots, keeping their form as is.

  6. Set vegetables aside to use for filling later.

3) Wrap Assembly

  1. Add water to a shallow medium-sized bowl to fill the bottom inch of the bowl.

  2. Dip a single rice wrap into your bowl, carefully soaking it fully in the water.

  3. Once the wrap is fully soaked, lay flat on a non-stick surface (a clean kitchen countertop works perfectly).

  4. Repeat steps 1 and 2 with another rice wrap and then place this wrap on top of your first one, overlapping them by only 1-2 inches. This action creates the two sides of your wrap and provides a strong middle for your filling.

  5. Once the wrap is assembled, start to add your fillings on top of where your wrap overlaps. First adding the cabbage, lettuce, and then cucumber. Then once those vegetables are assembled, add tofu, sprouts, carrots, and basil. (The amount of filling you add is up to you but with these delicate wraps I have learned, less is more!)

  6. To close your wrap, take the outer edge of the rice wrap and fold it fully over the filling. Once this action is completed, slowly roll your rice wrap up. Folding the sides in as you go.

  7. Cut in half and serve.

4) Peanut Sauce


Peanut Sauce

  1. In a small-medium bowl, combine ingredients and whisk together. Options to use a blender if accessible.

  2. Serve and enjoy.


Vietnamese Spring Rolls

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