Delicious Crunchy Spring Rolls
These crispy spring rolls are packed with fresh vegetables and tofu, making them a delightful appetizer that everyone will love.
Ingredients
For the filling
- 1 cup Cabbage, shredded Use green or purple cabbage for added color.
- 1 medium Carrot, julienned Julienne for better texture.
- 1 medium Bell pepper, sliced thin Any color bell pepper will work.
- 1 medium Cucumber, julienned Make sure to remove excess water.
- 1 cup Tofu, firm and cubed Press tofu to remove excess moisture.
- ½ cup Fresh herbs (cilantro or mint), chopped Use your favorite herbs for flavor.
- 2 tablespoons Soy sauce, for seasoning Can substitute with tamari for a gluten-free option.
- Vegetable oil, for frying Use a neutral oil with a high smoke point.
- Dipping sauce (like sweet chili sauce), optional For serving.
Instructions
Preparation
- In a mixing bowl, combine the shredded cabbage, julienned carrots, sliced bell pepper, cucumbers, chopped herbs, and cubed tofu. Drizzle with soy sauce and toss until everything is well coated.
- Fill a shallow dish with warm water. Take a rice paper wrapper and carefully dip it in the water for about 10-15 seconds or until it’s soft and pliable, then lay it flat on a clean dish towel.
- Place a small amount of the filling (about 2 tablespoons) in the center of the rice paper. Fold the sides over the filling, then roll from the bottom up to tightly enclose the filling. Repeat until you’ve finished your filling.
Cooking
- In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. When the oil is hot, carefully place a few spring rolls in the oil, frying for approximately 3-4 minutes on each side until golden and crispy.
- Remove and drain on paper towels.
Serving
- Serve your Delicious Crunchy Spring Rolls hot with your choice of dipping sauce.
Notes
Don’t overfill the rolls, keep the ingredients dry to prevent sogginess, and experiment with fillings. Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.