Vietnamese Vegan Spring Rolls

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the tofu marinade by whisking together the sesame oil, soy sauce, rice vinegar, and maple syrup in a shallow dish.

   Ca. 2 min.

2. 2

   Add the thinly sliced firm tofu to the marinade, ensuring all pieces are coated, and let it marinate for at least 15 minutes while you prepare other ingredients.

   Kokkens note: Pressing the tofu beforehand helps it absorb more flavor and achieve a firmer texture.

3. 3

   Cook the rice vermicelli according to package instructions, typically by soaking in hot water for a few minutes or boiling briefly.

   Ca. 5 min.

   Kokkens note: Do not overcook the vermicelli; it should remain slightly al dente.

4. 4

   Drain the cooked vermicelli and rinse it under cold water to prevent sticking, then set aside.

   Ca. 1 min.

5. 5

   Prepare all the vegetables: julienne the carrot and cucumber, shred the red cabbage, and tear the green leaf lettuce into smaller, manageable pieces.

   Ca. 10 min.

   Kokkens note: Having all your fillings ready before rolling makes the assembly process much smoother.

6. 6

   Make the peanut sauce by combining the peanut butter, soy sauce, lime juice, maple syrup, minced garlic, grated ginger, warm water, and optional sriracha in a small bowl.

   Ca. 3 min.

7. 7

   Whisk the peanut sauce ingredients together until smooth and creamy; add more warm water if needed to reach your desired consistency.

   Ca. 1 min.

8. 8

   Heat a non-stick pan over medium heat and cook the marinated tofu slices for 2-3 minutes per side until lightly browned and heated through.

   Ca. 6 min.

9. 9

   Fill a shallow dish or pie plate with warm water.

10. 10

    Dip one rice paper wrapper into the warm water for about 15-20 seconds until it is pliable but not overly soft.

    Kokkens note: Too long in the water will make the wrapper tear easily.

11. 11

    Lay the softened wrapper flat on a clean, damp work surface.

12. 12

    Arrange a small amount of lettuce, carrot, cucumber, red cabbage, vermicelli, mint, cilantro, and 2-3 pieces of cooked tofu near the bottom edge of the wrapper, leaving space on the sides.

    Ca. 1 min.

    Kokkens note: Do not overfill, or the rolls will be difficult to wrap.

13. 13

    Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly.

14. 14

    Roll the wrapper tightly from the bottom up to create a snug spring roll.

15. 15

    Repeat the dipping and rolling process with the remaining wrappers and filling.

    Ca. 10 min.

16. 16

    Serve the fresh spring rolls immediately with the peanut dipping sauce.