Summer Spring Rolls

Spring Roll.jpg
Spring Roll.jpg

It's a healthy way to get more vegetables into a meal! Julie Hasson, author of the cookbook Vegan Casseroles, joined us to share her blueprint for spring rolls:

Veggie Spring Rolls

Serves 4

  • About 8 rice paper wrappers
  • Fresh mint, Thai basil, or cilantro leaves
  • Sautéed or baked tofu, cut into strips (see recipe below)
  • About 2 cups cooked and cooled rice
  • Veggies of choice
  • Veggies:
  • Shredded red cabbage
  • Baby lettuce mix
  • Organic baby spinach
  • Spiralized, raw veggies such as daikon radish, zucchini or carrots
  • Fresh fruit, such as fresh pineapple slices, cut into 4 to 5-inch strips, mango, and Mandarin oranges
  • Avocado, pitted and sliced
  • Carrot, peeled and cut into matchsticks or spiralized
  • Seedless cucumber, peeled and cut into matchsticks
  • 1 jalapeno pepper, thinly sliced, optional
  1. Working one at a time, place your dried rice paper wrapper under hot water for several seconds until wet. It should still feel stiff and not soft. Place the dampened wrapper on a silicone-baking mat. On the bottom quarter of the wrapper, place a strip of your veggies of choice, a few mint leaves, a few slices of tofu and about 2 to 3 tablespoons of cooked rice. Gently fold the wrapper over once, tucking in the edges, and continue tightly rolling until the seam is sealed. Place the rolls seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat with the remaining rolls.
  2. Serve the rolls with a dipping sauce and serve. You can easily double or triple this recipe. The spring rolls don’t keep very well
  3. NOTE: To make the sautéed tofu, cut extra firm tofu into strips the size of French fries, and sauté in a lightly greased cast iron or non-stick skillet over medium heat. Cook the tofu, turning the strips as necessary until the tofu is golden brown. Splash with a little tamari and cook another minute or two until the tofu is lightly caramelized. Taste the tofu and if it needs more flavor, squirt it with a little more tamari. Remove from the heat and cool.
  4. NOTE: To make a dipping sauce, I like to combine reduced-sodium tamari with a splash of rice vinegar and a little Sriracha. Alternately, you can serve the rolls with your favorite peanut or dipping sauce.

I used a Veggie Bullet for the spiralized, sliced and shredded veggies

Copyright © 2017 Julie Hasson

For more great food information and delicious recipes, visit Julie's blog.