Spring rolls are very easy and fun to put together and I’m always looking for new ingredients to add to them. These were so flavorful I didn’t even need a dipping sauce for them. Feel free to add any fresh vegetable that you have or that’s in season at your farmers market. For these I used smaller rice paper wrappers which worked perfectly and made them bit sized…but you can definitely use the larger ones and make this a main dish.
coat both sides of the tofu with the tamarind paste before frying in the coconut oil
prepping al of the vegetables ahead of time will make it easier to assemble the rolls
layer the vegetables, ginger garlic paste and tofu onto the rice paper wrappers then roll up carefully until it’s sealed
tamarind crusted tofu spring rolls
Prep time
Cook time
Total time
I recommend using some vegetables such as zucchini, cucumber, or carrot along with the soft lettuce leaves to give the rolls some crunch. Some chopped peanuts would be great in these too!
Serves: 8 rolls
Ingredients
- tamarind tofu*
- 1 block extra firm tofu, pressed & sliced
- 1T tamarind paste
- 1T brown sugar
- ½t sea salt
- 1 clove garlic, crushed
- 1t lemongrass, minced
- 1 jalapeño, seeded & finely minced
- ginger garlic paste
- 2" piece of fresh ginger, peeled & grated
- 2-3 cloved garlic, peeled & grated
- 2T light olive oil
- ¼t sea salt
- other ingredients
- 2T coconut oil for frying tofu
- small rice paper wrappers
- bowl of warm water
- fresh vegetables
- lettuce leaves
- cilantro leaves
- zucchini, sliced into 2" strips
- fresh sprouts
- peanuts (optional)
Instructions
- first make the ginger garlic paste and set aside
- then prep all of the vegetables, set them aside
- fill a medium size bowl with warm water. not too hot or the rice paper wrappers will break.
- Next heat a medium size sauté pan with 2T coconut oil. In a mortar pestle, mash together the lemongrass, garlic, salt and jalapeño until it forms a paste. Add that to the tamarind and brown sugar. Coat each slice of tofu with the tamarind mixture. Place tofu slices carefully into the hot oil and cook for about 3-4 minutes. Flip and cook for another 3 minutes. Remove and set aside.
- Now you're ready to assemble the rolls. Take one rice paper wrapper and dip it into the warm water, turning it slowly until all of it is wet. It will become more flexible while you're filling it, so theres no need to submerge it for very long. If the water is too hot, it will break apart. Let the water cool a bit and try again. Place the wrapper onto a round plate.
- Start with the ginger garlic paste. Spread about 1t of the paste in the middle of the wrapper, horizontally. Next start layering your vegetables.also horizontally, starting with the lettuce leaves. Slice the tofu into strips and add 2-3 on top of the veggies.
- Starting at the bottom lift up the wrapper and lift over onto the veggies. Fold in one of the sides then continue rolling up until it forms a roll . The wrapper will stick to itself forming a seal.
- I like to leave one of the ends open, but you can certainly tuck in both sides.
Notes
I mashed together the lemongrass, salt, garlic & jalapeño into a paste before mixing it with the tamarind and brown sugar
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