You have to try these simple and tasty spring rolls... preparing and assembling them are quick and fun to make by yourself or with others! Try mixing your favorite vegetables for the perfect flavor combinations.
With only a few ingredients, the crisp veggies add nutrients and vibrant color to these rolls, while the tofu boosts them into a hardy and filling treat.
The Ginger-Almond sauce gives these spring rolls the perfect balance of sweet, salty, and spicy that pairs perfectly with the cooling spring roll for a well-rounded bite.
Are these spring rolls gluten-free?
Yes! The vegetables, tofu, and spring roll papers all make this recipe refreshing and gluten-free.
What are spring roll papers made out of?
Traditionally, Vietnamese and Thai spring roll papers are made out of a rice flour and water paste. This is stamped onto bamboo mats very thin and dried out. When ready to use, they are soaked in water to make them pliable. Making sure each paper is thin seems like a challenging task. Thankfully, these spring roll papers can be easily found in most grocery stores now!
When dry, spring roll papers are fragile and when wet, they are delicate and easy to tear. When soaking them before use, it is important not to let them sit in the water for too long. Doing so can weaken the structure of the paper and make it hard to roll when assembling.
How should I eat these spring rolls?
It is best to eat these rolls the same day you make them. Placing them in the fridge can dry out the spring roll papers and make it hard to eat. No need to heat them up since they are veggie-based. Adding excess heat will also make the paper soggy and unpleasant when eating.
What vegetables do I need?
The good thing about this recipe is how versatile and customizable it is. We used carrots, onions, spinach, and bell paper but you can use any you have on hand! Some good options are cabbage, cucumber, lettuce, or avocado. Any vegetable that can be eaten raw would work perfectly in this recipe.
Here are some tasty and refreshing recipes you can pair with your spring rolls!
Asian Kale Salad with Ginger Sesame Dressing
Grilled Southwest Zucchini Zoodles with Cilantro Pesto
Miso Garlic & Ginger Ramen Noodles
Curried Fried Tofu Over Japanese Udon Noodles
Roasted Brussels Sprouts and Tofu in Ginger-Sesame Balsamic Sauce
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Let us know what you think of this recipe and feel free to share the different ingredients you use in the filling! You can also share your favorite vegan recipes on our ➡️Share A Recipe⬅️ age with the whole community!