Vegan Spring Rolls with Hot & Sweet Sauce
 
Prep time
Total time
 
Vietnamese inspired spring rolls with crispy tofu and a hot and sweet dipping sauce.
Author:
Recipe type: appetizer or main
Cuisine: Asian
Serves: 6
Ingredients
Dipping Sauce
  • 1½ teaspoons of fresh ginger, minced
  • ¼ cup tamari or low-sodium soy sauce
  • 4 tablespoons vegan sugar
  • ¼ cup fresh lime juice (about 2 to 3 limes)
  • 1 teaspoon sriracha hot sauce
Spring Rolls
  • 6 (8-inch) rice paper wrappers
  • ½ cup of julienned carrots
  • 3 cups of shredded greens (swiss chard or kale)
  • 4 ounces of super thin rice noodles like vermicelli
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh cilantro
  • 6 slices of avocado (optional)
Tofu
  • 8 ounces of tofu, drained and dried, cut into 6 rectangles about 6 inches each
  • 1 teaspoon of olive oil
  • 3 tablespoons of cornstarch
Instructions
Dipping sauce
  1. In a small bowl, combine the soy sauce, sugar, ginger, lime juice and sriracha. Whisk until the sugar is completely dissolved. Can be up to 4 days in advance tightly covered and refrigerated.
Noodles
  1. Add the rice noodles to boiling hot water. Cook according to instructions on package, Drain and set aside.
Tofu
  1. Toss the tofu in the 3 tablespoons of cornstarch. Heat the olive oil in a large non-stick skillet over medium heat. Add tofu and cook until crispy and brown on both sides. Takes about 5 minutes. Remove from heat and set aside.
Assemble Spring Rolls
  1. Pour very hot water into a shallow dish and immerse the rice paper to soften about 15 seconds.
  2. Remove from water and pat both sides dry with a paper or clean towel.
  3. To the bottom third of the wrapper add a small handful of noodles. Layer the carrots, fresh herbs, greens and 1 piece of tofu on top. Add a slice of avocado if using. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
  4. Set the roll on a platter and cover with a damp kitchen towel. Repeat with the remaining wrapper and ingredients.
  5. To serve, slice each roll diagonally in halt and place two halves on each of six plates.
  6. Divide the dipping sauce among six small serving bowls and serve.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-spring-rolls/