Who is ready to prepare some amazing vegan spring rolls? This recipe is adapted from an original recipe I found on Crazy Vegan Kitchen Here. Make sure you check out their blog for more.
Most people are leery of making spring rolls because of the rice paper. Yes it’s thin and different if you are not used to it. But do not be afraid. You can do it. You basically just get them softened in some water and you are ready to go.
Vegan Teriyaki Tofu Spring Rolls
7 oz Extra Firm Tofu slice into strips
3 tablespoons Tamari
2 teaspoons Sesame Oil
1 1/2 tablespoons Maple Syrup
1/2 teaspoon Minced Garlic
1 teaspoon Rice Vinegar
1 teaspoon Cornstarch
6 Rice Paper sheets
Half Cucumber sliced into strips
Small carrot in small strips
1/2 avocado sliced small
1 C Salad greens of your choice
Cilantro and Coriander, about a handful, in small pieces
1 1/2 tbsp Peanut Butter
2 1/2 tsp Tamari
2 tsp Sriracha (or less accoriding to your tast. I like spicy)
1/2 tsp Sesame Oil
1 1/2 tsp Brown Sugar
2 1/2 tbsp Hot Water
Preheat oven to 350 degrees.
You may want to line your oven with nonstick baking paper to help with dripping
Combine Tamari, Sesame Oil, Maple Syrup, Garlic , Rice Vinegar and Cornstarch in a bowl. Whisk it until well combined.
Place your tofu sliced in marinade and make sure it is covered.
Let it sit for an hour (or more). The longer it sits the more flavor. You could even
let it sit overnight in the fridge.
Remove tofu and drain excess marinade. Place on baking sheet.
Bake until tofu is crispy. About 20 minutes.
Remove from oven and let cool.
Place rice paper in warm water individually to soften. Then plane on service tray.
Place slices of Tofu, Cucumber, Carrot, Avocado, Cilantro and salad greens in middle of roll.
Roll it up into a nice spring roll. Then repeat with another piece of rice paper until
Mix all the ingredients for the dipping sauce in a bowl until smooth.