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Every year when January rolls around, everyone promises to themselves that they are going to eat healthy for that year. If that’s the case for you, then I have just the healthy dish recipe for you! It'll look just as beautiful as it tastes! Tofu spring rolls are what you need this year, and don’t let the name put you off! It is super tasty, I promise.
I really hope that I can stick to my New Year's resolution and will keep eating healthier for more than just one month, LOL!
The name of the dish might be spring rolls but you can consume it all year around, and even use different kinds of filling to spice it up.
I wanted to add tofu to my spring rolls so they will have some protein in them and will also be more filling. I pressed the tofu and marinated it for more texture and flavor. Pressing the tofu is very important and simple to do. When pressing the tofu, you make room for the marinade to stick to the tofu and add flavor to it, you probably know already that tofu on its own is very bland. That’s why I press the tofu, to actually get some flavor out of it!
After marinating the tofu, I roll it in arrowroot flour. You can use cornstarch as well if you cannot find arrowroot flour. The outside coat for the tofu will create the crunch when you cook it later in a pan with a little oil. I learned about this crunchy marinated tofu idea from this blog post and I like it very much!
The base for the rolls is edible rice paper. I used round sheets, you can find them in many sizes and shapes. The size will affect the roll’s final size and the amount of filling you can add. In order to be able to roll the rice paper, you need to soak each sheet in water for a few seconds. This will soften the papers. Be sure not to leave all the papers together in the water because they will stick to each other and it will be hard to separate them and roll. Work with only one sheet at the time. I use a plate with water, and note that you do not need a lot of water so a shallow plate with a little water is enough.
Besides tofu, the filling for the rolls is fresh vegetables and seeds. The tofu spring rolls can (and should be eaten) with a yummy dip! It's the best healthy snack or starter dish.
The vegetables I used for the filling "salad" are cabbage, carrots and peppers – all of which will add a nice crunch. You can choose any vegetables that you like, just make sure to use more dry vegetables so the rolls won't be too soggy. I added first the sesame seeds and nigella seeds so you can see them from outside.
To assemble the rolls, start with one wet rice paper, sprinkle the seeds and add tofu in the side that is closest to you. on it arrange the filling vegetables in a line and close both of the sides on the filling. Roll the paper to close the roll.
The dip for these yummy spring rolls is just low-salt soy sauce. You can use any store bought dip you like as well.
The recipes yields approximately 15 rolls.
I hope you enjoy these crunchy, flavorful spring rolls, here is the recipe:
For tofu marinating:
For tofu cooking: