CRISPY SPRING ROLLS WITH SPICY TOFU, VEGETABLES, AND TOASTED NUTS
Provided by Ying Chang Compestine
Categories Nut Broil Vegetarian Kid-Friendly Dinner Lunar New Year Tofu Carrot Lettuce Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Kosher Small Plates
Yield Makes 12 spring rolls
Number Of Ingredients 14
Steps:
- 1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
- 2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
- 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.
- 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
- 5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
- 6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
- 7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.
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Ch Sajawal Goraya
[email protected]These spring rolls were perfect. They were crispy, flavorful, and easy to make. I will definitely be making them again.
Md Mohammad
[email protected]The spring rolls were a bit greasy for my taste, but the flavor was good.
LMP Yuqii
[email protected]These spring rolls were a bit time-consuming to make, but they were worth it. They were so delicious!
Philipp Zimmer
[email protected]I'm not a big fan of tofu, but I loved the tofu in these spring rolls. It was crispy and flavorful.
Mtho Nkosi
[email protected]The spring rolls were a bit too spicy for my taste, but they were still good.
Roshan Ojha
[email protected]These spring rolls were so easy to make and they turned out so delicious. I will definitely be making them again.
Aniyah Walker
[email protected]I loved the crispy tofu and the flavorful vegetables in these spring rolls. They were a perfect appetizer.
Bikesh Mallah
[email protected]The spring rolls were a bit bland for my taste, but they were still good.
Namatovu Annet
[email protected]These spring rolls were amazing! I will definitely be making them again.
Jesus Vazquez
[email protected]The spring rolls were good, but I would have liked them to be a bit crispier.
ahlahi toufik
[email protected]These spring rolls were a fun and easy appetizer to make. They were a big hit at my party.
Lugemwa Moses
[email protected]I found the recipe to be a bit unclear in some places, but the spring rolls turned out great in the end.
Salwa Hossam
[email protected]The spring rolls were a bit too oily for my taste, but the flavor was good.
Paulus Stefanus
[email protected]I've made these spring rolls several times now and they're always a hit. They're easy to make and so delicious.
Torious Williams
[email protected]These spring rolls were so good! I loved the combination of flavors and textures. The tofu was crispy, the vegetables were tender, and the sauce was flavorful.
Sakaldev Yadav
[email protected]Absolutely delicious! The tofu was crispy and flavorful, and the vegetables were perfectly cooked. The spring rolls were easy to make and a big hit with my family.