This week, I decided to try my hand at making the Fresh Vegetable Spring Rolls. They were so tasty! I've never rolled my own spring rolls before so I wasn't sure if it would be hard to do, but they were surprisingly easy. I made the spring rolls with avocado, thin slices of carrots, fried marinated tofu strips, fresh basil, spinach leaves, and a touch of lime. These little rolls were packed with flavor and a slight crunch from the carrot strips. I dipped the rolls in the Trader Joe's Gyoza Dipping Sauce, since I didn't have time to make my own sauce.
The recipe makes 10 rolls and they won't stay around long! I brought a roll to work for my pregnant friend and she thought it was a filling and delicious snack!
I found the spring roll skins at Meijer in the Asian foods section, but you can also find them at your local Asian market.
Fried Tofu: Slice the block of firm tofu and drizzled tamari over the slices on a pie plate. Preheat a large skillet. Add coconut oil to skillet. Fry the marinated tofu making sure both sides are golden. Let cool. Then cut the slices into thin strips. Use the leftovers for a stir-fry or sandwich.
Fresh Vegetable Spring Rolls (from Feeding the Whole Family)
Makes 10 rolls
- 1 medium carrot
- I medium zucchini (I omitted)
- 2 lettuce leaves (I used spinach leaves)
- 1 medium avocado
- 10 rice wrappers
- 1 lime
- Optional ingredients: fried marinated tofu, grilled chicken, cooked shrimp, fresh basil, mint, or cilantro leaves.
- Julienne carrot and zucchini. Set aside washed spinach leaves. Half the avocado and score it in thin slices and remove the pit. Half a lime.
- Set up a metal cookie sheet upside bottom side up for a flat surface to work.
- Fill a round pie plate with water. Soak rice wrappers, one at a time, for about 15 seconds until soft but still firm to the touch. Remove from the water and lay it flat on the surface.
- On the top third of the wrapper, layer: avocado slices, a squeeze of lime juice, carrot, zucchini, tofu strips, basil, and spinach. Try not to over stuff.
- Working quickly, fold the edge closest to you, then the sides inward as you roll it closed. The finished roll will be about 4 inches long and 1 1/2 inches wide. Repeat for all 10 rolls.
- Place in a dish, cover, and refrigerate until you're ready to serve. Don't stack on stop of each other because they will stick.