Vegan spring rolls

Spring rolls by Mallory Marrs
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The following is a delicious way to trick all your friends and family into eating tofu. Seriously, though—these spring rolls are the best thing ever.

Ingredients

Note: This isn’t a recipe that requires exact measurements.

Approx. one handful of vermicelli noodles* or 2 handfuls of lettuce

1 regular-sized block of firm tofu

1-2 tbsp soy sauce

2-3 tbsp peanut sauce* or similar, plus more for dipping

2/3 of a large cucumber

1-2 medium to large carrots

1 avocado

Approx. 16 circular rice papers*

*Can be found in the international section of most grocery stores.

Directions

Cook vermicelli noodles, if using, according to package instructions. (Chopped lettuce works well as a noodle substitution.) When noodles are finished, strain and rinse them in cold water, then set aside.

While noodles are cooking, heat a frying pan to medium and grease with oil. Cube tofu into pieces about the size of the top two segments of your pinkie finger. Add the tofu to the frying pan. Flip cubes about every minute or so. When pieces are golden and crisp on most sides, add soy sauce and stir. Turn off heat and add peanut sauce, stirring to coat. Set aside.

‘Julienne’ your carrots, cucumbers, and avocado by chopping them into skinny strips. Set aside.

Boil a kettle-full of water (about 1.5L). If you don’t have a kettle, heat the water on the stove until it reaches a rapid boil, then turn off. When the water is heated, pour into a large bowl. Dip a sheet of rice paper into the water, being careful not to burn yourself, and place on a damp cutting board. If the water is too hot, allow a few minutes for it to cool down. Add a little of each ingredient in a long pile near the edge of the paper, then flip the sides over the filling and roll. (See diagram below.) Repeat until all ingredients are gone.

Enjoy the spring roll on its own or with peanut sauce, or another sauce of your choosing.