These vegan spring rolls are filled with seasoned, fried tofu, herbs and greens but the sky's the limit with possibilities.
Brush the tofu strips with kecap manis. Heat the olive oil in a large skillet over medium-high heat and fry the tofu, flipping until all sides are golden brown, about ten to fifteen minutes. Set aside.
Soak the dried vermicelli noodles in hot water for ten minutes and drain (or the time indicated on the noodle packaging.)Trim the noodles using scissors so they're easier to handle.
Pour some warm water in a shallow bowl large enough to be able to soak the rice paper wrappers.
Wet the surface of a cutting board. Soak one dried rice paper wrapper in the bowl of warm water for a few seconds. Once softened (it's okay if it's still a little stiff) lay it on the wet cutting board. Begin layering the filling ingredients starting with the lettuce followed by the remaining ingredients--tofu, cucumber, carrots, sprouts, mint, cilantro, noodles--leaving some room at the edges. Fold the bottom flap of the wrapper over the filling tofu and vegetables, tucking the filling as tightly as possible. Fold in each side of the wrapper and finish rolling. Arrange on a plate. Repeat until done. For serving, you can slice each spring roll in half to reveal the colorful filling.
Start with the smaller amounts in range for each ingredient. Combine the ingredients in a bowl. Taste and add more of each ingredient until it's to your liking.
Rice paper wrappers: I used smaller wrappers, 16 cm in diameter, to make smaller rolls. Larger wrappers might be easier to handle.
Vermicelli noodles: I used Dynasty brand Maifun Rice Stick Noodles. The package contains six ounces of noodles but I used only a portion of it.
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