New Recipe! Baked Spring Rolls
I’ve had a package of rice papers in my pantry for quite some time now. I’ve never really had much of a plan for them, except maybe for the mango summer roll recipe in Vegan With a Vengeance. Unfortunately, mango doesn’t usually last past breakfast in my house. 🙂
Instead of frying, I baked these, and am really happy with them. If you want, you can definitely fry them.
1 block extra firm tofu (I use the small Trader Joe’s block. I think it’s 8oz), cut into small cubes
1/4 head red cabbage, thinly sliced (or you can use a few handfuls of coleslaw mix)
1/4C diced onion
1/4C diced jalapeno
1 package baby portabella mushrooms, roughly diced
1 tsp minced fresh ginger (I keep mine frozen, then use a zester to grate it)
1T minced garlic (I just use a garlic press on mine)
2T soy sauce.
1 package rice paper (spring roll paper)
Spicy Pineapple Rum Sauce for dipping (this stuff is killer)
Pan fry (either dry or with a bit of sesame oil) tofu. While it’s in the pan, shake some Szechuan seasoning over it. Once it’s browned, set aside.
In same pan, heat onion, ginger, garlic, and jalapeno until onion gets translucent.
Add mushrooms and cabbage. Cook until cabbage softens. Mix in soy sauce. Add tofu. Mix well.
One at a time, soak rice paper in warm water for 5-10 seconds. Then fill. Roll it up like a burrito.
I’m too rough on things to delicately roll the rice paper and keep it in tact. I had to roll a second rice paper around the first on most of them.
Bake at 350* until lightly browned. 20-25 minutes.