Vegetarian spring rolls are all about texture. Inside you have rice vermicelli, crisp vegetables, and usually some type of meat or seafood, but here I decided to go with tofu. The resulting flavors and colors of the spring rolls are delicious. The only downside is that they take a little bit of time to make, but believe me it’s worth it!
These tofu spring rolls are a classic to prepare for a picnic or a potluck. Fresh and light, they will please everyone—young and old. Dip one into some creamy and slightly spicy peanut sauce. You can eat them whole or cut them into 3 or 4 pieces for small bites to share.
- Prep time: 40 min
- Cook time: 5 min
- Total time: 45 min
- Servings: 8
- 1 block / 500 g extra firm tofu
- 1 package vermicelli
- 16 sheets of rice paper
- 2 carrots grated
- 1 pepper cut in strips
- 1 cup mint leaves
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- Marinate the tofu 1 hour in the soy sauce. In a bowl, cover the vermicelli with boiling water and let stand for 5 minutes. Drain and set aside.
- In a bowl of hot water, soak the rice papers one at a time for 10 to 25 seconds. Remove them from the water, drain well, and place on a work surface.
- Arrange 2 to 3 mint leaves, 1 tablespoon of carrots, 2 strips of peppers, ¼ cup of vermicelli and finally 1 strip of tofu on a sheet of rice paper.
- Fold the sides of the rice paper towards the center. Roll firmly to secure the packing.
- Cover the rolls with a damp cloth and proceed with the rest of the ingredients. Refrigerate until ready to serve. Cut the rolls in half diagonally.