Tofu Spring Rolls

Tofu Spring Rolls

Portions: 8

Prep Time: 40 minutes

Cook Time: 5 minutes

A vegetarian delight, combining marinated tofu, fresh vegetables, and fragrant herbs wrapped in thin rice paper.

Ingredients:

• 1 pack extra firm cooked tofu

• 2 ounces rice vermicelli noodles

• 1 tsp toasted sesame oil

• 1 cup torn lettuce,

• 1 cup very thinly sliced red cabbage

• 2 medium carrots, peeled & julienned

• 2 (mini) cucumbers julienned

• ¼ cup thinly sliced green onions

• ¼ cup roughly chopped fresh cilantro

• 2 medium jalapeños, chopped ribs/seeds removed

• 8 sheets of rice paper (spring roll wrappers)

Instructions:

1. Bring 3 cups water to a boil and pour over rice noodles in a large bowl. Let stand 2-3 minutes until tender and pliable. Drain thoroughly and rinse under cool water. Toss with sesame oil and set aside.

2. Julienne the tofu, cabbage, carrots, and cucumbers into thin matchsticks. Set aside separately.

3. Finely dice the jalapeño (seeds and ribs removed), cilantro, and green onion, then combine in a small bowl for your herb mixture.

4. Fill a shallow dish or pie pan with 1 inch of warm water. Place a damp, lint-free kitchen towel or clean cutting board nearby for your work surface.

5. Assemble each roll: Dip one rice paper sheet in the water for about 20 seconds until pliable but still slightly firm—avoid over-soaking. Lay flat on your prepared work surface.

6. Add fillings to the lower third of the rice paper: a few tofu strips, lettuce leaves, a small handful of seasoned noodles, cabbage shreds, carrot and cucumber strips. Finish with a generous sprinkle of the herb mixture.

7. Roll tightly: Fold the bottom edge over the filling, fold in the sides like a burrito, then continue rolling upward to seal. Repeat with remaining ingredients.

Recipe adapted from: Cookie and Kate