This is a great recipe, and Im making it again!!! It doesnt stay too well in the fridge in my experirence. I already had my veggies prepped so it was a breeze to make. The rice paper was tricky the first time, but your tips helped a lot. All I can say is YUM! Those sound & look amazing! Let me know how the bowl turns out :D, im actually doing this tonight and here looking for inspirationgreat minds think alike! Were so glad you enjoy it! Flavorful, crisp, delectable, and so fresh and perfect for spring and summer. It turned out wonderful. I had some leftover satay sauce from another meal during the week so I decided to make this one. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. It turned out great and I have gobbeled down 3 and have not finished rolling them yet? I was just wondering how to get the tofu crispier, and keep them whole? It was an absolutely delicious meal and I found myself saying, man, that was so good! several times throughout the evening! Ive made these twice in week :). I took a few shortcuts though: I used one of those pre-bagged Asian salads for the veggies and mixed the sesame dressing with a peanut sauce from the store with Sriracha sauce to dip. Hope that helps! We loved them. Thank you for this post and these great memories. Which ingredients can you prep ahead of time, so we can make the rolls together and just have everything laid out? Hi Danny, you can wrap them in wet paper towels to prevent sticking. It is not possible for me to buy almond butter since they dont sell it over here. It pairs perfectly with the spring rolls and is so delicious. The final result made it worth it though! Thanks for a great recipe totally worth the prep! Great-for-summer recipe I must say :), Alex Caspero MA,RD (@delishknowledge) says. my only question is HOW DO YOU STOP THESE FROM STICKING TOGETHER!? And Ill have to try these on my boyfriend! And share them with friends. Glad you liked these, Tessa. This was the best tofu Ive made so far! Let me know if you give it a try, Eileen! xo, cheyenne. Huzzah! Thank you for the inspiration! I made sure to dry the tofu for several hours and cook them until they crisped up nicely. You can also, Crispy Shallot Spring Rolls with Seared Tofu, Collard Green Spring Rolls + Sunflower Butter Dipping Sauce. Add tofu back to the skillet over medium heat and add sauce/glaze, stirring to coat. I sometimes add radish or sub shrimp in for tofu. These look incredible! Time and time again, I kept stumbling across Minimalist Bakers recipes as highly-recommended for vegans. Glad you enjoyed these, Samantha. The fresh veggies in the spring roll pair perfectly with the almond butter dip. Not sure if youve ever had real Vietnamese spring rolls before, but the type of spring rolls that served as your inspiration for this post are usually served with a peanut sauce, not a vinegar sauce. My peanut sauce was very traditional so Im curious to try your version with almond butter. Hope that helps! I made this for dinner and its delicious! But this recipe has become a favorite of ours, and we truly enjoy the nut butter sauce, without a trace of woeful arrogance or superiority, but were funny that way. I like whipping up a big batch of the tofu and keeping the prepped veggies on-hand in the fridge; the tofu does lose its crispiness overnight, but not the delicious flavour. That was actually my original concept but spring rolls are so much more fun to eat! Its a squeeze on the 30 minutes, but spring roll pros can do it! It tastes different with the way this is prepared. Its thought that they may be a modification from Chinese egg rolls, but with Vietnamese flavors. These spring rolls are awesome!, but no way on the 30 minute start to finish time. Were so glad you enjoyed it! I can only imagine how good the whole package must be with the veggies, vermicelli and dipping sauce! This is bringing back fond memories of my trip to Ho Chi Minh city a couple of years back. Looks great but correction to your intro: authentic Vietnamese spring rolls do not come with a vinegar-based sauce; they are served with a hoisin/peanut sauce. (such as carrots, red pepper, and cucumber), brown sugar, agave, or honey if not vegan. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think youll LOVE! These are just absolutely to die for. Maybe a date night meal not for the speedy weeknight dinner. These little fresh, chewy goodies are what I crave when I say I want thai food. This is one of our favourite recipes! Awesome recipie, I made it this morning for a pot luck and it was gone within minutes! These look great! The crispy tofu turned out really great Have had similar style in restaurants and didnt realize it was so easy to make!!
This stuff is MAGICAL. Really good sauce too. Do you think I could use collard greens in this? I couldnt get the sauce quite right so I used a ginger dressingIm terrible with sauces (even with a recipe). We are making it at least once a month and still cant get enough ;). That will definitely not stop me from making these again. Ive made spring rolls before but never with such an abundance of flavorfulcomponents and herbs. It was my first time making spring rolls :). Make these rolls, OK? Really hated the flavours and the rice paper rolls tasted like glue. I had never tried almond butter before, and now Im using it regularly.
I also used rice instead of noodles came out great and cut way down on prep time.
Yay! Frying and then quickly cooking the tofu in the satay sauce is one of the best ideas! Took less that 15 minutes and was delightful. My boyfriend and I are experimenting with veggie dishes while not being vegetarian ourselves. These look amazing!! Cant wait to try more dishes. Thanks for the recipe! These look awesome! I did another batch of that glaze-sauce, which would be yummy for terryaki bowls. Im a reporter, so I made the entire recipe to last me two days of late-night hours at work. These look like the ultimate spring rolls! To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine. i cant have anything with almonds. Check out this tutorial! But make sure you bake it the day of! Amazing! made the sauce with peanut butter instead and added sriracha. I love these :) In Australia, in our Vietnamese restaurants they use basil leaves as well as coriander and mint and some weird saw tooth green thats slightly peppery and delicious (I have no idea what its called). The cornstarch coating makes it a little crispy and the sauce is a nice addition and helps add flavor to the filling. Is it feasible to make these about half size by cutting the wrapper in half? Thanks for sharing, Dan! I just finished making this recipe and HOLY SH*T, these are amazing! Do you know if something I could switch out for the corn starch? Being an avid foodie, I searched far and wide for the best vegan recipes to satisfy all my cravings after making the switch. The only thing I do differently to the sauce is add finely chopped garlic, freshly grated ginger and let it sit for about 30 minutes or more for the flavors to incorporate. xo. The rice paper needs a couple of dips in the hot water on both sides to avoid curling and then can be set to soak learnt that by trial and error a couple of time. Thankyou! Maybe before asserting such a superior interpretation of an entire culinary history, known for its clever balance of textures and flavors, you might want to do your research and learn that peanut sauce is actually more common for goi cuon, and that its pairing depends a lot more on the rolls fillings (as in this case, where a nut-butter IS the appropriate choice). Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Another new component is the dipping sauce. And heres one of my favorite articles to get you started. These look great! I like the versatility the recipe offers, and nice take on traditional peanut sauce. They were crunchy, flavorful and satisfying. This looks amazing. Made these today.. so good i had to show some love to MB on Facebook. I am impressed with the tofu and sauce for sure. These are amazing! Love the inclusion of thread noodles also. Yum love that addition, Lisa! Overall very satisfactory results. Wow, we just made these tonight for dinner and they were superb! That tofu! I am planning to plant mint this summer and can never decide what type is most versatile: peppermint, spearmint, or sweet mint. The dipping sauce was amazing and the tofu was unlike any tofu Ive made before. In fact, I got up this morning and made more dipping sauce for our remaining rolls. I have leftover brown rice can I substitute it instead of thin rice noodles? Even my adamant carnivore of a brother had to admit the tofu was tasty. Again, I have won awesome girlfriend points for cooking his favourite food! This is the best ever made. These spring roles are so simple and delicious. I didnt find the assembly to be too difficult, although our finished product certainly wasnt as pretty as those at restaurants! The spring rolls are amazing but the almond butter tofu really steals the show. I usually make a few extra for lunches the next day. Gah! These are so amazing. Use a paper towel to separate your layers And perfect for me and my sister with our peanut allergies. Thanks for sharing! I simply dry fried the tofu before marinating it in the sauce. Thanks so much! Have never glazed fried tofu before and it worked out well. Made these last night and LOVED them!! Thanks for the info, Tom! Will be making them on Saturday, March 20, 2021, to celebrate the first day of spring!YUM!!! Both me and my family loved it! That spicy tofu sounds fantastic! Just made them with the kids! xo. We appreciate it :). I was a bit skeptical about the almond butter sauce since I dont really like almond butter but it was so good!! It takes a little fancy footwork to do these in 30 minutes but its possible. Made a second batch for coworkers who thought I bought them somewhere? So easy and versatile you can easily customize with whatever veggies you have on hand. Ill definitely make it on its own as well. I added chopped peanuts to my rolls which were a nice addition. This is my first time trying one of your recipes and it was AWESOME!! Definitely a keeper for a meat free tasty meal. OMG this was sooooo good! Please keep doing this much appreciated Dana, you have changed my life. Let us know how it goes :D. I soaked the dried/pressed tofu rectangles in the glaze and cornstarch and it was amazing. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning about 5 minutes. ), I always appreciate not having to adapt peanut sauce recipes.
Yep! It gave these so much flavour and my son wouldnt believe me when I said I used tofu instead of chicken! These look all kinds of awesome :) I love the way you cooked the tofu and the usage of almond butter is so unique, but totally something Id prefer to peanut in this recipe! Go on Youtube and check out a few Vietnamese people demo-ing rolling technique. I have found Vietnamese Brown Rice Spring Roll Wrappersfrom the makers of Happy Pho, great flavor and a little sturdier than white rice wrappers. Typically, Vietnamese spring rolls come with a vinegar-based sauce, but, sorry no.. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar). Added more spice and soya sauce to the sauce then said, <3 <3 <3. I will definitely make this again! Indeed it is! Awesome recipe, making it for the fourth or fifth time! Made these for Easter because they are colorful and yummy. Its just as good! Made these for lunch, DELICIOUS! Danielle @ Chits and Chats and Chocolate says. They pack up nicely and store in the fridge super well for several days so pack them in your lunch and make all your coworkers jelly. oh my word, again, I have no words.
I used my homemade almond butter and the flavor was excellent. Darlene, No way this recipe takes 30 minutes!!! I ll be checking out more recipes. I think a tutorial on wrapping is warranted :) The peanut dipping sauce is the real star. Ill echo what others have said the tofu is so amazing on its own, it has a hard time making it into the rolls! 30-minute Vietnamese-inspired spring rolls with fast crispy tofu and a savory-sweet almond butter dipping sauce. The only sub I made was portabella strips for the tofu because weve been eating a lot of tofu lately. We use peanut butter instead of almond butter and add a bit more chili sauceso good. Fresh spring rolls (also known asgi cunor summer rolls) are a common Vietnamese dish, but the concept isbelievedto have originated in China. Hbergez vos sites Websur une machine qui leur sera ddie!Puissance, polyvalence, libert,c'est la solution d'excellencepour tous vos projets! So I decided to give it a go and I started with this recipe.
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