Name: Fresh Tofu Spring Rolls
Prep time: 30 s
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Cholesterol, Vegan, Vegetarian
Ingredients: Vegetables; Tofu and soy; 15 ml (1 tbsp) mirin 15 ml (1 tbsp) rice vinegar 15 ml (1 tbsp) low sodium soy sauce10 ml (2 tsp) sesame oil 1 block (454 g) extra firm tofu; cut into 12 strips 12 rice paper wrappers 1 avocado; cut into julienne 1 bell pepper of choice; cut into julienne ¼ cucumber; seeded and cut into strips 6 lettuce leaves; cut in halves1/2 mango; cut into julienne Mint leaves (optional) Peanut Sauce 65 ml (¼ cup) natural peanut butter 65 ml (¼ cup) water Juice of ½ lemon (or 30 ml (2 tbsp))15 ml (1 tbsp) low sodium soy sauce 1 clove of garlic; finely chopped 1.5 ml (¼ tsp) Cayenne pepper

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Rouleaux de printemps au tofu Fresh Tofu Spring Rolls ÉquipeNutrition Teamnutrition

Savor the freshness of our delectable Tofu Spring Rolls, a delightful blend of healthy ingredients and vibrant flavors. Packed with nutritious tofu and crisp vegetables, these rolls make for a light and flavorful treat. Perfect for a refreshing appetizer or a wholesome snack!

Preparation 30 min

Cooking 10 min

Portion 6

Nutrition Facts (per serving)

Calories

Fat

Carbohydrates

Fibre

Protein

Sodium

155

Ingredients

15 ml (1 tbsp) mirin
15 ml (1 tbsp) rice vinegar
15 ml (1 tbsp) low sodium soy sauce
10 ml (2 tsp) sesame oil
1 block (454 g) extra firm tofu, cut into 12 strips
12 rice paper wrappers
1 avocado, cut into julienne
1 bell pepper of choice, cut into julienne
¼ cucumber, seeded and cut into strips
6 lettuce leaves, cut in halves
1/2 mango, cut into julienne
Mint leaves (optional)

Peanut Sauce

65 ml (¼ cup) natural peanut butter
65 ml (¼ cup) water
Juice of ½ lemon (or 30 ml (2 tbsp))
15 ml (1 tbsp) low sodium soy sauce
1 clove of garlic, finely chopped
1.5 ml (¼ tsp) Cayenne pepper

Preparation

In a large non-stick skillet over medium heat, add the mirin, rice vinegar, soy sauce, and sesame oil.
Add the tofu strips and cook, turning them occasionally until they are golden brown. Remove the tofu from the skillet and set aside.
In the meantime, combine all the peanut sauce ingredients in a medium bowl. Set aside.
To prepare the spring rolls, fill a shallow dish or large plate with warm water. Quickly dip a rice paper sheet into the water, submerging it completely for about 3-5 seconds. The rice paper should become soft, but not overly soaked. Place it on a cutting board or clean surface.
Place a ½ lettuce leaf on the edge of the rice paper, then add some tofu and the other garnishing ingredients. Make sure to place the garnishes in the middle of the rice paper, leave some space on each side of the rice paper.
To roll, start by folding the bottom edge of the rice paper over the filling. Next, fold in the sides, to enclose the filling. Finally, roll the spring roll away from you, keeping it tight but gentle to avoid tearing the rice paper.
Serve the fresh spring rolls with the peanut sauce and enjoy.

Notes

Can be refrigerated 2-3 days, cannot be frozen

Use your imagination by making spring rolls of your own taste using any kind of fruits and vegetables! No need to use tofu for this recipe! You can choose your favorite protein (chicken, shrimp, tempeh, salmon).