These Vietnamese-style spring rolls offer a delightful balance of textures, featuring crisp baked tofu strips, tender rice vermicelli, and fresh mint leaves. The combination of savory soy-marinated tofu and crisp vegetables creates a satisfying bite that is both light and flavorful. Perfect for healthy snacking, potlucks, or as a refreshing starter before a main course. They are easy to assemble and travel well, making them an ideal choice for lunchboxes or outdoor gatherings. Serve with your favorite dipping sauce for an authentic experience.
Spring Rolls (Williams
Description
These Vietnamese-style spring rolls offer a delightful balance of textures, featuring crisp baked tofu strips, tender rice vermicelli, and fresh mint leaves. The combination of savory soy-marinated tofu and crisp vegetables creates a satisfying bite that is both light and flavorful. Perfect for healthy snacking, potlucks, or as a refreshing starter before a main course. They are easy to assemble and travel well, making them an ideal choice for lunchboxes or outdoor gatherings. Serve with your favorite dipping sauce for an authentic experience.Ingredients
Directions
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Slice the tofu into 1/2 inch slices and pat dry with paper towels. If time allows, press the tofu for an hour to remove excess moisture.
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Preheat oven to 325&# 194;°F (163ðC). Place tofu slices on a nonstick cookie pan and brush with soy sauce. Bake for about 45 minutes, turning occasionally and adding more sauce if needed, until brown and dry.
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Cut the baked tofu into strips, approximately the size of French fries. Set aside to cool. (Alternatively, fry tofu strips in a nonstick skillet with soy sauce until crisp.)
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Wash and dry the lettuce, tearing it into 3-4 inch pieces and removing stems and crisp veins. Ensure lettuce is limp to prevent tearing wrappers.
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Wash and dry the mint leaves, removing all stems. Shred or grate the carrots into small, non-crisp pieces.
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Cook rice vermicelli in boiling water for 2-3 minutes until just done. Drain in a colander and rinse with cool water until cool enough to handle.
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Fill a large pan with enough cool water to submerge the spring roll wrappers. Separate wrappers and stack them in the water, ensuring each is fully covered before adding the next.
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Let wrappers soak for 2-3 minutes until flexible. Remove the entire stack and place on a clean, wet kitchen towel, covering with another damp towel.
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Remove one wrapper and place on a flat surface. Add 3-4 small lettuce pieces, 4 mint leaves, a handful of noodles, one tofu strip, and shredded carrots if using.
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Fold the bottom of the wrapper over the filling, fold in the sides, and roll up tightly. Repeat with remaining wrappers and fillings.
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Wrap each completed spring roll in plastic wrap to prevent drying out. Serve cold or at room temperature with dipping sauce.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1167.0kcal
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 3.6g18%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 198.0g66%
- Dietary Fiber 31.8g128%
- Sugars 0.0g
- Protein 50.7g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Spring rolls can be kept in the refrigerator for 1-2 days. Wrap individually in plastic wrap to maintain freshness.
Wrapper Tip: Use rice spring roll wrappers (round, approx 8.5 inches). Do not substitute with egg roll wrappers. Keep wrappers flat and handle gently as they are fragile.
Herb Substitution: Fresh mint is essential for traditional flavor. If unavailable, fresh cilantro can be used, but the taste will differ significantly.
Assembly Tip: Ensure all ingredients, especially noodles and vegetables, are well-drained and cool before rolling to prevent tearing. If wrappers tear, they may be too thin or defective.
Serving Suggestion: Serve with peanut sauce or plum sauce. For a fat-free option, choose a lighter dipping sauce.
Quantity: For appetizers, serve 1-2 rolls per person. For a main course, serve at least 3 rolls per person.
