vegan tofu spring rolls

 

Don't let the words "vegan" and "tofu" scare you.  My family loved these.  My husband said they were even better than the spring rolls at his favorite restuarant Magenta.  My girls said they were the best they've had.  I gave them a sideways glance to make sure they were telling me the truth.  I'll be making these again for sure.

vegan tofu spring rolls (slightly adapted from the spruce eats)

8 ounces extra firm tofu, well pressed

2 tablespoons soy sauce

1 tablespoon olive oil

1 tablespoon sesame seed oil

1/2 teaspoon fresh ginger, minced or grated

1/4 head green cabbage, thinly sliced (I used bagged angel hair cabbage)

2 carrots, grated (I used bagged grated carrots)

2 blocks of brown rice noodles from Costco, cooked to package instructions or vermicelli

1 bunch fresh cilantro leaves

10 spring roll wrappers

hot water for wrapping spring rolls

sauce for dipping (we like sweet Thai chili sauce)

Prepare your tofu by pressing it well.  Slice the pressed tofu into thin strips.  Heat the soy sauce, olive oil, sesame oil and ginger in a skillet and saute the tofu for 5-7 minutes just until lightly crisp.  Remove from the pan and place on paper towels to allow to drain fully.  In a large bowl, toss together the cabbag, carrots and noodles.  Submerge spring roll wrappers in hot water just until soft and pliable one at a time.  Place 1/4 cup of the veggie mixture on an individual wrapper horizontally and just below the centerline.  Place a few cilantro leaves on top and top with a slice of tofu.  Wrap the spring rolls.  Serve with a spicy Thai peanut sauce or sweet Thai chili sauce.