Vegetarian Spring Rolls with Tofu

You could use basil or just about any fresh herb that you like instead of mint. This spring roll recipe is both vegetarian and vegan. If you need some extra help, You can also learn how to wrap spring rolls by following my illustrated step-by-step instructions here.

Ingredients:

• 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
• water

Preparation:

Slice the pressed tofu into thin strips. Heat the soy sauce, olive oil, sesame oil and ginger in a skillet and sautee the tofu for 5-7 minutes, just until lightly crisp.

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.

More Spring Roll Recipes:
Vegetable Spring Rolls
Thai-style Spring Rolls
Chinese-style Spring Rolls with Vegetables
Light and Crispy Spring Rolls

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