30-minute Vietnamese-inspired spring rolls with fast crispy tofu and a savory-sweet almond butter dipping
sauce. Flavorful, crisp, delectable, and so fresh and perfect for spring and summer.
Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on the package) and then drain and set aside.
Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in 3 Tbsp sesame oil, flipping on all sides to ensure even browning -- about 5 minutes. Remove from skillet and set aside.
Prepare veggies and prepare almond butter sauce by adding all ingredients except water into a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (e.g., adding a little more chili garlic sauce and brown sugar).
To add more flavor to the tofu, transfer 2.5 Tbsp of the sauce to a small bowl and add an additional Tbsp each of soy sauce, sesame oil and brown sugar (or agave) and whisk to combine.
Add tofu back to the skillet over add "sauce/glaze," stirring to coat. Cook for several minutes or until all the sauces is absorbed and the tofu looks glazed, stirring frequently. Set aside with prepared veggies and vermicelli noodles.
To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don't feel bad if your first few attempts fail.
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up - about 8-10 spring rolls total.
Serve with almond butter sauce and sriracha or hot sauce of choice.
Leftovers store well individually wrapped in plastic wrap, though best when fresh.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 70 | ||
Calories from Fat: 31 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 125.7mg | 4 % | |
Potassium 144.1mg | 4 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.5g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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