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Spring Rolls



Baked Tofu (optional):

- 16 oz. organic tofu

- 2 tbsp toasted sesame oil

- 3 tbsp soy sauce

- 1 tbsp miso (or 1 more tbsp soy sauce)

- 3-4 slices ginger

- 2 cloves garlic

- 1 tbsp rice vinegar (optional)

- 1 tbsp sesame seeds

Peanut Sauce:

- 6 thin slices ginger cut across grain (quarter size)

- 2 large cloves garlic

- 1/2 cup peanut butter (or almond butter)

- 1/3 cup lime juice

- 1/2 cup fresh orange juice

- 1/4 cup soy sauce

- 1/3 cup honey, palm sugar, or agave

- 6 tbsp toasted sesame oil

- 1-2 tsp cayenne pepper (or squirt of sriracha sauce)

- 1 tsp salt

Spring Rolls:

- 8-10 rice papers

- 1 head green leaf lettuce

- 1 red or yellow bell pepper, thinly sliced into strips

- 1 1/2 cups finely shredded purple cabbage

- 1 1/2 cups shredded carrots

- 1/2 cucumber, thinly sliced into long strips (with peel)

- 1/4 cup fresh basil leaves, torn

- 1/4 cup fresh mint leaves, torn (or cilantro)

*optional toppings: radish strops, avocado, turnips, beets, arugula, sprouts

Directions for Baked Tofu:

- preheat oven to 400 F

- blot block of tofu with paper towel

- cut tofu into pieces about 3/4 inches thick

- place on baking sheet lined with parchment paper

- blend sauce ingredients (except sesame seeds)

- pour over tofu coating sides well and sprinkle with sesame seeds

- bake for 35-45 minutes, broil for a few minutes for extra crispy

Directions for Peanut Sauce:

- blend all ingredients

- add salt and cayenne as needed

Directions for Spring Roll:

- prepare all vegetables and gather herbs

- fill large bowl (bigger than rice paper) with lukewarm water and place behind rolling area

- dampen a kitchen towel and use it as a surface to make the rolls on

- dip rice paper in water as long as package says

- place on damp towel

- place a 1/4 leaf of lettuce in the center

- top with shredded vegetables, herbs, and tofu

Find recipe link on our website for more detailed pictures and instructions!


Direct Link: https://www.feastingathome.com/spring-rolls/





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