Spring Rolls


Though known as an appetizer, we most often eat them for lunch. If you plan to serve them as a main dish, plan on using one time this recipe per adult, so that they get 4 rolls each. Also, we prefer them stuffed with only tofu and vegetables, so we omitted the rice noodles that typically are part of the stuffing.

Spring Rolls served with Sweet Chili Sauce

Spring roll wrappers

2 slices of firm tofu, cut in half length-wise (4 pieces) OR approximately 4 tablespoons of soft/silky tofu (we use Mori-Nu brand)
1 tablespoon Soy Sauce, or to taste
2 tablespoons Nutritional Yeast flakes (if using soft/silky tofu), or to taste

1 green onion, cut into small pieces
1 carrot, grated
1 1/2 cups greens such as lettuce or spinach
1/2 cup sprouts (add more greens if you don't have sprouts)
optional: add any other raw vegetables you like or have available

Sweet Chili Sauce or another type of sauce to dip

1. Fry your tofu. If using firm tofu, fry until slightly browned, adding soy sauce after flipping them over. If using soft/silky tofu, fry for a few minutes together with soy sauce and nutritional yeast flakes over low heat (it will look somewhere between a pudding and scrambled egg, depending on how soft your tofu is).

2. Mix your vegetables in a bowl.

3. Boil water. Pour water onto a big plate with a rim or a shallow but wide bowl large enough to fit the spring roll wrappers in. Soak the wrappers in the hot water until soft, but make sure to not leave them in too long, or else they will start falling apart and make wrapping/eating very difficult.

4. Place wrapper onto a clean countertop, place tofu (1 piece or approximately 1 tablespoon) and 1/4 of the vegetable mixture on the bottom third of wrapper.

5. Roll up Spring Roll: Fold in left and right side, then, while holding vegetables in place, fold up part closest to you and roll away from you until it is fully wrapped.

6. Serve with Sweet Chili Sauce.

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