Crispy Spring Rolls With Spicy Tofu, Vegetables, And Toasted Nuts Recipe

Name: Crispy Spring Rolls With Spicy Tofu, Vegetables, And Toasted Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or canola oil; 2 teaspoons minced fresh ginger; 2 garlic cloves, minced; One 8-ounce package Thai- or teriyaki-flavored tofu, cut into 1/2-inch cubes; 1 cup (about 3 ounces) finely chopped fresh oyster mushrooms; 1/2 cup finely diced carrot; 1/2 cup finely diced water chestnuts; 2 tablespoons tamari sauce; 3/4 cup; , coarsely chopped, 1/4 cup reserved for garnish; 2 green onions, minced; 1 teaspoon sesame oil; Twelve 8-inch round dried rice paper wrappers (see note); 1 head Boston or Bibb lettuce, leaves washed and separated; , for serving

Servings: persons

2 tablespoons olive oil or canola oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
One 8-ounce package Thai- or teriyaki-flavored tofu, cut into 1/2-inch cubes
1 cup (about 3 ounces) finely chopped fresh oyster mushrooms
1/2 cup finely diced carrot
1/2 cup finely diced water chestnuts
2 tablespoons tamari sauce
3/4 cup
, coarsely chopped, 1/4 cup reserved for garnish
2 green onions, minced
1 teaspoon sesame oil
Twelve 8-inch round dried rice paper wrappers (see note)
1 head Boston or Bibb lettuce, leaves washed and separated
, for serving

1
1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
2
2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
3
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.
4
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
5
5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
6
6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
7
7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil or canola oil, 2 teaspoons minced fresh ginger, 2 garlic cloves, minced, One 8-ounce package Thai- or teriyaki-flavored tofu, cut into 1/2-inch cubes, and more.

Yes, Crispy Spring Rolls With Spicy Tofu, Vegetables, And Toasted Nuts 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.

Crispy Spring Rolls With Spicy Tofu, Vegetables, And Toasted Nuts

How did you like this recipe?

Frequently Asked Questions