Hey guys! Happy spring! Today I have one of my favorite spring meals that is actually amazing any time of year, Spring Rolls!
You couldn’t get much more spring than these beautiful veggie filled little beauties. They are easily customizeable with all your favorite seasonal veggies, super simple to make, and perfect for a healthy, nutrient rich meal that is satisfying and delicious.
Spring rolls are a great make ahead meal. You can chop up all your favorite veggies and store them all in containers in the fridge for quick and easy prep through the week. These spring rolls only take a few minutes to wrap up in rice paper wraps.
This recipe is of course not my own invention. Spring rolls, summer rolls, goi cuon (Vietnamese), harumaki (Japanese), or simply rice paper rolls are thought to originate from Vietnam, though the delicious dish has varieties originating from all over Asia.
This is one of my favorite ways to make them!
These spring rolls are fresh, crisp, flavorful, and not to mention pretty.
If you are looking for a great way to eat healthy during a busy week, these are perfect. Do all your prep at the beginning of the week and you will have no excuse for healthy lunches and dinners. I know you guys are probably like me , and need all the help you can get when you are exhausted from work and life. That is when I tend to eat the worst, so this is perfect.
This meal is also super inexpensive! You can make so many rolls with just a few bags of veggies and a pack of rice paper.
You can change out the veggies and sauces for a variety of flavors.
For these rolls, I combined carrots, bean, radish sprouts, cucumber, avocado, and mint.
I added some baked tofu to make these rolls a little more filling with some added protein and flavor.
Pair with a sweet chili sauce, soy, or peanut sauce. Yum!
Remember you can do any veggies you like. I used radish sprouts, but you can use any kind. Change out the butter lettuce for your favorite greens!
Wrapping these rolls takes a little practice. They may not be the prettiest at fist but that’s OK! They will still taste great! As you can see, mine are not the best. Just keep practicing and you will be a pro in no time.
I hope you enjoy!
- I pack Round Rice Paper Wraps
- 1 Cucumber
- 1 Large Carrot
- Bean Sprouts
- Radish Sprouts
- 1 Bunch Mint
- Butter Lettuce
- 1 Pack Firm Tofu
- 3 or 4 Tbs Tamari/Soy Sauce
- Remove tofu from packaging and place in a bowl. Place a plate over the top, then a heavy object like a jar of water on top. This will help drain excess water from tofu. Let stand 30 minutes.
- Pat tofu dry with a paper towel and slice into thin strips about ¼ inch thick. Then cut into squares or rectangles.
- Place tofu in a bowl and sprinkle tamari over the top, trying to coat all the pieces.
- Carefully place tofu slices on a parchment lines pan, and bake for 30 minutes, flipping halfway through.
- To make wraps fill a large bowl with warm water.
- Place a rice paper wrap in the bowl of water for about 12 seconds, then rove and place on work surface.
- Place veggies and tofu slices in the center of the wrap, leaving a little room on the ends. See photo.
- Fold over the ends of the wrap and carefully roll up the veg inside the rice paper.
- It may take some practice but you will get it! Enjoy!
- Cut cucumber into long thin strips.
- Slice carrot into long thin strips or peel into ribbons.
- Thinly slice avocado.