Vietnamese Vegan Spring Rolls
These healthy Vietnamese springs rolls are prepared using tofu, brown rice noodles and fresh vegetables such as spinach, carrot, cucumber. It can be served as lunch, dinner or as an appetizer for a party with the soy sauce based dipping.
Servings: 6 Rolls
- 4 oz Brown rice noodles (I used pad thai noodles)
- 6 thin rice paper wraps
- 1 cucumber julienned (3-4" long)
- 2 medium carrots julienned (3-4" long)
- a handful of baby spinach
- 6-8 leaves lettuce
- 1 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1-2 tbsp water (or vegetable stock)
- (1/2 tbsp fish sauce optional if not vegan)
- 1 tbsp finely chopped cilantro
In a small bowl mix 1 tsp soy sauce, 1 tsp vinegar, black pepper, and a little salt. Brush this liquid marinade on tofu stripes evenly.
Heat oil in a non-stick skillet or cast iron skillet on medium heat. Add tofu and toast it carefully on all sides until golden brown*. Let it cool for a few mins. Take very warm water in a large flat bottom plate or pan (sufficient enough to dip the rice paper wrap). Dip the wrap in water for about 10-15 sec and spread it carefully on a slightly wet wooden board.
Assemble lettuce leaf, some rice noodles, 2-3 cucumber juliennes, 3-4 carrot strips, 5-6 spinach leafs and some cilantro on one side of rice wrap. Then put 2-3 pieces of tofu in line in front of the veggies. Now gently fold the wrap from the veggies’ side once and tuck in both sides of the wrap. Afterward, continue to fold until it reaches and seals the other end of the wrap. Repeat these steps for each roll.
Finally, to prepare the spring rolls dipping sauce combine all ingredients listed under 'dipping sauce'. Mix well and serve with fresh homemade spring rolls.
- *I toasted the tofu in two batches to avoid overcrowding the pan and breaking the tofu.
- It may take a little practice to wrap the rolls perfectly without tearing it down if you are making it the first time. Don't panic! If it happens, just use the torn wrap in an another rice paper wrap. That's how I fixed them.