VEGGIE SPRING ROLLS WITH MARINADED TOFU

Spring has sprung and what better way to celebrate than with these delightful Veggie Spring Rolls! Packed with fresh, seasonal veggies, these rolls are light and nutritious, making them the perfect appetizer for those warm spring and summer days. And the best part? They're fun to make! Whether you're an experienced chef or a kitchen newbie, you'll enjoy putting these rolls together. With marinated tofu and Plant Bomb’s Thai Almond Sauce, these rolls are bursting with flavor. So, gather your ingredients and get ready to roll your way to deliciousness with thees Vegan Rolls that can be gluten free, if you choose. 

 

Prep Time: 30 mins 

Cook time: 20 mins

 

Ingredients

• 1 cucumber peeled, deseeded, and cut into 3-inch match sticks  (use of a mandolin makes this super easy and saves time) 

• 2 med-sized carrots peeled and cut into 3-inch matchsticks ( time to buy a  mandolin)

• 1 bell pepper cut into 3-inch Matchsticks 

• 2 stocks of scallions cut into long thin strips 

• 1 small bunch of cilantro leaves

• 1 pack of rice paper 

• 1 pack of vermicelli noodles 

• 1 head of butter lettuce washed and removed from the roots.

• Toasted sesame seeds (optional) 

• Thai Almond Sauce for dipping 

 

For the Tofu

• 1 block extra firm Tofu drained and pressed cut into thin 3-4inch strips 

 

Marinade

• 3 tbsp coconut aminos (soy-free option) or low sodium tamari

• 1 tbsp chili garlic sauce

• 1 tsp sesame oil

• 1 tbsp lime juice (juice of ½ lime)

• 1 tbsp maple syrup or agave

 

Yield: Approx. 10 rolls 

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Instructions:

• Drain and press tofu. Pat dry with a cloth. Cut into thin 3-4 inch strips. Mix all marinade ingredients in a small bowl. Place tofu strips into a shallow dish and pour marinade over the top—allow tofu to marinade for between 30min to an hour. Preheat oven to 425 degrees. Place tofu onto a lined, oiled baking sheet and bake for 20 mins flipping halfway through.  

• Bring 4 cups water to a boil in a small stock pot; Cook vermicelli for 5-7 mins until soft; drain and rinse with cold water to prevent overcooking. Set aside 

• Cut and prep cucumbers, carrots, and peppers. 

• Dunk rice papers individually into a large dish with a shallow amount of lightly warm water until they are pliable. Place rice paper on a board and get ready to assemble. 

• Place 1 piece of butter lettuce towards the back of the rice paper

• Layer in 1-2 pieces of tofu, veggies, a small amount of vermicelli noodles, and herbs. Careful now to overfill, causing the roll to break.

• Make one fold in the middle and one on each side and roll until sealed.

• Repeat these steps until complete.

• When ready to serve, cut them in half diagonally and place the cut side up on a serving platter to display the beautiful ingredients inside. Sprinkle with toasted sesame seeds, pour Thai Almond Sauce into a dipping cup on a platter and ENJOY!

 

Special Notes:

The rolls are best cut when they’ve been chilled for 30 mins and with a sharp knife