Tofu Spring Roll
Ingredients:
For Spring Rolls:
- Rice paper wrappers
- 200g firm tofu, sliced into thin strips
- Rice vermicelli, cooked and cooled
- Carrots, julienned
- Cucumber, julienned
- Red bell pepper, thinly sliced
- Fresh mint leaves
- Fresh cilantro leaves
For Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon sugar
- Red pepper flakes (optional for heat)
Calories: Approximately 50 kcal per spring roll.
Assembly Steps:
Step 1: Prepare all the vegetables and tofu, ensuring they are sliced and julienned.
Step 2: Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 5-10 seconds until it becomes pliable.
Step 3: Lay the wet rice paper on a clean surface. In the center, add a few strips of tofu, a small portion of rice vermicelli, and a variety of julienned vegetables.
Step 4: Add a couple of fresh mint and cilantro leaves on top of the filling.
Step 5: Fold the sides of the rice paper over the filling and then roll it tightly from the bottom to form a spring roll.
Step 6: Repeat the process until all ingredients are used.
For the Dipping Sauce:
Step 7: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, sugar, and red pepper flakes if desired.
Step 8: Adjust the sauce to taste, adding more soy sauce or sugar if needed.
Serve the Tofu Spring Rolls with the dipping sauce and enjoy this light, flavorful, and wholesome dish.
How to cook Tofu Spring Roll:
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