parcels of yum!
Did you know Thai food is my absolute FAVORITE type of food?!
I’m so happy to have finally met someone who loves it just as much as I do, possibly more. So today I will be sharing some of the best Crispy Spring Rolls I’ve ever made.
CRISPY SPRING ROLLS
8-16 rice paper rolls, for double wrapping
4 oz, brown rice pad Thai noodles, or vermicelli noodles
4 oz. extra firm tofu, evenly sliced (I use TJ's sprouted)
1 zucchini, thinly sliced
1 cup broccoli slaw
1 small avocado, thinly sliced
sesame seeds, to garnish
coconut oil, to coat
peanut sauce, to dip (recipe on next page)
⅛ cup teriyaki coconut aminos
1 teaspoon chili paste
or peanut sauce on next page
When making spring rolls/ rice paper rolls, you can really get as c reative as you would like with them.
Don’t be afraid to try new combinations and adjust this recipe to what you prefer. It wasn’t until recently that I started baking these for that extra crisp, I have to say that I’m truly in love with the texture these have. Which is funny because a lot of people leave me comments on Instagram saying they’re not fans of rice paper because of the texture. I can understand if it’s not your preference, but now you can remedy that by baking them! Make sure you use a non-stick surface though (not just a baking sheet), like a Silpat baking liner or unbleached parchment paper. This will ensure they do not stick and in-turn decreases the risk of them breaking.
So whether you like raw rolls with crisp veggies or crisp rolls with soft veggies, this recipe will be perfect for you! Baking is totally optional, feel free to add or omit any vegetables based on what’s available to you.
By Margaret from The Plant Strong Vegan | Serves: 4-8
Start by preparing your vegetables. Thinly slice your zucchini horizontally, keeping everything close to the same length. This will making rolling much easier.
Mix together your sauce and spoon a small amount over each piece of tofu. Save the remaining sauce for your noodles.
Boil your noodles over medium high heat for 4-5 minutes, following the package directions. Once almost cooked, drain and rinse with cold water to stop the cooking process. Add your remaining sauce and toss till evenly coated.
Lay everything out to create a quick and efficient workflow. When using rice paper you need to work at a consistent pace so the paper doesn't get too soft, which can lead to tearing.
Work on one roll at a time, running a single rice paper under warm water for just a second to coat both sides. Lay it flat on a non-stick surface and begin to fill.
Start with two slices of zucchini slightly spaced out, add about ⅛ cup of noodles, a small handful of broccoli slaw and top with 1-2 slices of tofu. Add a couple slices on avocado if desired, they bake up nicely and give these a wonderful flavor.
Begin rolling by lifting the edge closest to you and folding it on top of the filling. Next, take each side and fold those inward to seal the left and right edge. Hold the top of the rice paper and tuck the filling under as you roll it forward. Continue rolling until you have reached the end. You can also roll forward slightly before folding over each edge, I just prefer the other method more.
Set your roll to the side and wet another rice paper. When baking, the rice paper has a tendency to rip, so double wrapping is encouraged to avoid them breaking apart. Completely optional though, just be cautious.
Continue rolling until you have used up all your fillings. You can make them as small or full as you would like.
Once complete, place your rolls onto a parchment-lined baking sheet and lightly rub oil on the outside of each. Flip and repeat for both sides. This will help them crisp up when baked, use a light hand though. You don't need a lot of oil for this step.
Bake your spring rolls for 20 minutes at 400 degrees F. Flipping halfway through.
Once cooked to desired crispiness, remove from the oven and let cool for 5 minutes before eating.
Enjoy with a side of low-fat peanut sauce or some teriyaki coconut aminos to dip in!