Tofu Crispy Spring Rolls
These tofu crispy spring rolls come together in 30-minutes and are the perfect mix of veggies and plant based protein with a crisp!
Ingredients
- 1 16 oz firm block tofu
- 1 green cabbage
- 2-3 carrots
- 1 head of broccoli
- 1 teaspoon chili powder
- 2 tablespoon tamari
- 3 cloves garlic
- 1 tablespoon ginger powder or root
Other Ingredients
- 20-30 rice papers
- sesame seeds optional
- sauce of choice to serve soy sauce with sesame seeds
Instructions
- Press your tofu then roughly chop your veggies and add to a food processor. Process until they’re in shreds.
- Add your chili powder, garlic, and ginger to the food processor and process until combined.
- Pour your veggies into a pan on medium heat and shred your tofu on top and add your tamari. Cook for 5 minutes.
- Wet your rice paper for 10-20 seconds, then fill with 2 tablespoon of the veggie tofu mixture (more or less depending on the size of your rice paper). Fold it then fold another wet rice paper over it so it has a double layer.
- Heat a pan with oil then add your rice paper rolls and pan fry until crispy on both sides (about 5-7 minutes)
- Enjoy!