Spring Rolls

Hello! It’s Melissa!

This is a fantastic recipe my mom originally shared with me and it’s the recipe that inspired me to start the blog because I thought it was so great and I wanted to share it with everyone.

It is originally from http://www.101cookbooks.com

Wintery Spring Rolls

It takes a few steps to make each of the components, but once you make them they are easy to assemble and delicious to eat.  These are my adjustments with how I made it, so it’s a little different than the website.

Ginger Onion Paste:

2 green onions, finely sliced
1 shallot
1 tablespoon grated, peeled ginger
1/2 teaspoon fine grain sea salt
6 tablespoons sunflower oil

Brown Sugar Tofu & noodles:

(I would do 2x the amount of tofu and 4x the amount of rub)

12 ounces extra firm tofu
3 medium cloves garlic
1/2 teaspoon fine grain sea salt
4 teaspoons brown sugar
2 tablespoons sunflower oil

Cellophane noodles, 1 bunch from a package

Spring Roll Wrappers

Dipping Sauce:

(This is my own addition to the recipe, but I thought a little extra sauce to dribble in was a nice addition..it isn’t an exact recipe, just the basic ingredients)

Equal parts honey and tamari, a couple glugs of brown rice vinegar, a little hot chili oil (based on your preference).

For spring roll assembly:

Ginger Onion Paste (above)
Brown Sugar Tofu noodles (above)
crisp, crunchy lettuce (baby gems / romaine)carrot ( I just used sliced up carrot pieces)
1 small bunch fresh cilantro or other herbs, well washed / dried (I didn’t use cilantro…)
~1 dozen rice paper wrappers

Make the ginger onion paste: Place the onions and ginger and rest of ingredients to cuisinart and pulse until blended, not completely smooth.

Make the tofu & noodles: Rinse the tofu and thoroughly dry it.  Cut the block along the width into three slabs (I found this size was the easiest to rub and cook).  Mix 2x the rub recipe (garlic, salt, sugar and oil) into a paste.  Use your hands to slather and genly coat each piece of tofu in the rub, being quite thorough.  Set the bowl aside, leaving it dirty.

Cook the tofu in a single layer in a large skillet over medium-high heat until deeply golden on each side. I’ve found I don’t need any addition oil here. Remove from the pan, and when cool enough to handle, slice into pencil-thick pieces, and salt to taste.

In the meantime, toss the noodles (that have been rehydrated) gently (but well), in the residual marinade left in the tofu bowl. I also added 2x more of the brown sugar rub into the noodles – beware though, you might want to do minimal amounts of garlic, because you’ll really taste it (and feel it on your breath hours later!) Transfer to a bowl or platter.

Assemble the spring rolls: In bowl of hot water, dip each rice paper wrapper for just 3 seconds, or until slightly soft. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface.

(I’m going to try and describe how to assemble them…I apologize if this makes it more confusing.  Basically, it’s like rolling a burrito).  Put down a generous smear of ginger onion paste in a horizontal line. Then a lettuce leaf, tofu, noodles, and carrots in the same horizontal line.

It looks like this:


Fold over at the parenthesis and make sure they stick shut.  Then, pull the bottom over and tuck tightly and roll.

Add a little drizzle of sauce as you eat if you want!


One thought on “Spring Rolls

  1. Leslie H. says:

    Great job describing the roll up process and I will attest to these gems–delicious!

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