Tofu spring rolls

Tofu spring rolls

Directions: 60 minutes
Cook time: 5 minutes
Servings: 4 portions de 2 rouleaux
Allergens: Soy,
Plan ahead Vegetarian

Ingredients

  • 60 ml (¼ cup) low-sodium soy sauce
  • 30 ml (2 tbsp.) fresh ginger, grated
  • 20 ml (4 tbsp.) honey
  • 10 ml (2 tsp.) sesame oil
  • 30 ml (2 tbsp.) lemon juice
  • 300 g (1 block) extra-firm tofu
  • 125 g (½ pack) rice vermicelli
  • ½ English cucumber, grated
  • 1 medium-sized carrot, grated
  • Fresh mint and/or coriander leaves
  • 16 rice paper wrappers (1 pack)

Directions

  1. Mix the first five ingredients in a bowl to make the marinade.
  2. Cut the tofu lengthwise into small sticks and lay them in the marinade. Allow to marinate until you are ready to assemble the spring rolls. The marinade can be used afterwards as a dipping sauce.
  3. Cook the rice vermicelli in boiling water for about 3 minutes or until cooked. Cool in cold water and drain.
  4. Pour warm water into a large bowl. Soak 2 rice paper wrappers for about 5 seconds (they should still be firm when you remove them from the water).
  5. Lay the two moistened rice paper wrappers one on top of the other on a cutting board or large plate. In the middle of the top wrapper, place a few coriander or mint leaves to form a small rectangle (don’t go all the way to the edge of the wrapper).
  6. Add about 30 ml (2 tbsp.) of rice vermicelli, then a few sticks of marinated tofu. Top with carrots and cucumbers. Always place the ingredients in the form of a rectangle in the center of each wrapper.
  7. To shape the roll, firmly fold in both ends on top of the rectangle. Then roll until the spring roll is closed.
  8. To prevent spring rolls from coming unrolled, wrap them in plastic wrap.
  9. Repeat the process for each of the other 7 rolls.
  10. Serve with marinade for dipping.

Tips

This is a fun weekend activity to do with your kids. They’ll enjoy assembling the spring rolls. Don’t worry if the first few don’t look quite as tidy as the ones you get in restaurants. With a little practice, yours will look—and taste—just as good, if not better!

You can also try varying the vegetables you use in the mix (bean sprouts, lettuce strips, snowpeas cut into strips, peppers, etc.) or replace the tofu with shrimp.

To save yourself time, store all your reusable lunchbox utensils, dishes, and accessories in one place in the kitchen (cupboard or drawer).

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