Crisp Tofu, Shiitake, And Spinach Summer Rolls

Name: Crisp Tofu, Shiitake, And Spinach Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-oz. block firm tofu; 1/4 cup grapeseed or olive oil, divided; 2 medium garlic cloves, minced; 1 teaspoon toasted sesame oil; 1 teaspoon soy sauce; About 2 cups loosely packed large (not baby) spinach leaves, stemmed; 1/2 pound shiitake mushrooms, stems removed, caps sliced; 4 green onions, sliced; Leaves and tender stems from 1/2 bunch mint; Leaves and tender stems from 1/2 bunch cilantro; 6 rice paper wrappers (8 in. diameter)

Servings: persons

10-oz. block firm tofu
1/4 cup grapeseed or olive oil, divided
2 medium garlic cloves, minced
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
About 2 cups loosely packed large (not baby) spinach leaves, stemmed
1/2 pound shiitake mushrooms, stems removed, caps sliced
4 green onions, sliced
Leaves and tender stems from 1/2 bunch mint
Leaves and tender stems from 1/2 bunch cilantro
6 rice paper wrappers (8 in. diameter)

1
Cut tofu into 1/4-in.-thick slices, then gently press dry between doubled paper towels.
2
Whisk 2 tbsp. grapeseed oil, garlic, sesame oil, and soy sauce in a wide, shallow bowl. Dip tofu slices in marinade to coat both sides. Heat 1 tbsp. grapeseed oil in a frying pan over medium heat; cook tofu until golden and crisp, 15 minutes. Let cool; slice lengthwise into thin strips.
3
Meanwhile, heat remaining 1 tbsp. grapeseed oil in frying pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes.
4
Dip a rice paper wrapper in warm water for a few seconds--just until it's pliable. Lay on plate and let sit 10 to 15 seconds, so the water soaks in.
5
Layer one-sixth of fillings on the bottom third of the wrapper, starting with spinach.
6
Lift filled edge up and over fillings and keep rolling it away from you, tucking fillings in firmly but gently and folding in the sides. (Stretching the wrapper as you roll helps.) Repeat with remaining ingredients.
7
Note: Nutritional analysis is per roll.

796

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10-oz. block firm tofu, 1/4 cup grapeseed or olive oil, divided, 2 medium garlic cloves, minced, 1 teaspoon toasted sesame oil, and more.

Yes, Crisp Tofu, Shiitake, And Spinach Summer Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!