As much as we love meat, I tend to cook vegetarian dishes at home during the week to stay healthy and environmentally friendly. Tofu is a wonderful substitute for protein in spring rolls and you can serve it baked or fried without too much added work.
For casual dining at home put all the ingredients on the table and let everybody make their own spring rolls. People love to create their own spring rolls and it’s less time consuming for the cook. The directions for preparing the crispy fried tofu used in the following spring roll recipe can be found here .
Spring rolls with fried tofu
Amount Per Serving
Calories from Fat 32
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 16g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Spring rolls ingredients
- • Crispy fried tofu (14 oz. / 400 grams extra firm tofu)
- • 2 scallions, chopped
- • 2 squares of vermicelli noodles
- • ½ mango (not too soft), cut into strips
- • Small bunch of cilantro
- • Small bunch of mint
- • 1 avocado, sliced
- • Small box of spring mix lettuce
- • 20 rice wrappers
Peanut dip ingredients
- • 1/3 cup of hoisin sauce
- • 2 tablespoons natural peanut butter
- 1. Cut the tofu into strips and fry in a pan (see the link above the recipe for directions on preparing crispy fried tofu). Stack them neatly on a serving plate.
- 2. Sauté the chopped scallions in some oil.
- 3. Cook the vermicelli noodles with 1 tablespoon of vinegar. Use forks or chopsticks to separate the noodles while cooking. Once the noodles are cooked, strain the water. You can add a few drops of sesame oil to the strained noodles to prevent them from sticking together. Spread them on a serving plate and sprinkle with the sautéed scallions.
- 4. Mix the dip ingredients together. If the peanut butter is hard to stir, you can heat the mixture slightly in a pot on the stove. Serve the dip in small individual dipping bowls for each guest.
- 5. Wash and cut all the vegetables and lay them out neatly on a large plate or tray next to the vermicelli.
- 6. Each guest can dip the rice paper wrapper for their first spring roll in the bowl of water for 3-5 seconds and lay it out on their plate. It will soften quickly on the plate.
- 7. Assemble the spring rolls one at a time by adding (to the end of the wrapper closest to you) lettuce, vermicelli noodles, fried tofu, mango, mint and cilantro. Roll the spring roll halfway starting from the end closest to you, then fold in the sides and roll the rest of the way.
- 8. Dip your spring roll in the dipping sauce and eat.