This tofu spring roll recipe is both vegetarian and vegan.
- 1/2 container firm or extra firm tofu, well pressed
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 tbsp sesame oil
- 1/2 tsp ginger
- 1/4 head green cabbage, sliced thin
- 2 carrots, grated
- 1 cup cooked bean thread noodles or rice vermicelli
- one bunch fresh mint leaves
- spring roll wrappers
In a large bowl, toss together the tofu with the cabbage, carrots and noodles.
Submerge spring roll wrappers in water until pliable one at a time.
Place 2 to 3 tablespoons of the tofu and veggie mixture in wrappers. Place two or three mint leaves on top of the filling and wrap your spring rolls. Serve with a dipping sauce.