Meatless Monday: Vegan tofu spring rolls

In these spring rolls the marinade doubles up as the dipping sauce.  The noodles and rice paper rounds are gluten-free. They are packed with tofu and crunchy vegetables. Delicious! 

Meatless Monday: Vegan tofu spring rolls
Serves 2 - 3

400g firm tofu, chopped into small squares
9 rice paper rounds

Marinade/dipping sauce
2 tbsp rice wine vinegar
4 tbsp tamari
1tbsp sesame oil + extra to heat tofu
Juice 1 lime
pinch chilli (or to taste)
2 cloves garlic, peeled and minced
2cm piece ginger, peeled and minced

Other filling ingredients
30g rice noodles
1 medium carrot, julienned
1/2 red pepper, julienned
Shredded lettuce
Basil leaves chopped

Mix the marinade ingredients together and pour over the tofu.  Leave for an hour to marinade then pour off the marinade to use as a dipping sauce.  
To prepare the rice noodles place them in a bowl and cover with boiling water.  Leave for 10 minutes then drain well.

Meanwhile drizzle some sesame oil in a wok and heat the tofu over a medium heat for 6 minutes.

To assemble dip the rice paper rounds in water for a few seconds then place on the chopping board.  

Add noodles, vegetables, basil, and tofu (small quantities or the spring roll will overflow). Fold the bottom of the rice round up, then the sides in, and finally the top over. Hold for a few seconds to 'glue' and place folded side down on a plate. Serve with the dipping sauce.  

Janet x

Recipe Copyright © 2016 40plusandalliswell  

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