Giant Tofu Spring Rolls
If you're looking for a simple Summer Roll recipe that's loaded with veggies, protein, AND easy to make, then look no further! I love making these extra big for ease and like how many veggies I can stuff into 1 roll!
Servings: 7 rolls
Ingredients
- 21 sheets of rice paper 3 per roll
- ½ block of firm or extra firm tofu pressed
- optional teriyaki sauce for marinating
- 2 large carrot peeled and julienned
- 1 ½ cup of cabbage shredded
- 1 cucumber julienned
- 1 bell pepper julienned
- lettuce leaves you can use any greens here, I used simple iceberg lettuce
- 1 avocado thinly sliced
- 4 oz of rice noodles vermicelli noodles, cooked according to package directions
- 5 large radishes thinly sliced
- peanut sauce for serving
Instructions
- To marinate the tofu *if desired*: I used a simple teriyaki marinade from Trader Joe's but my homemade sauce is also delicious! Press the tofu and put it in a shallow dish. Cover with the marinade and let sit for 30+ minutes. Discard the marinade and set the tofu aside.
- Prep all of your ingredients and have them ready before starting to stuff the rolls.
- Prepare your rice paper wraps as you’re ready to roll them but running each wrap under WARM water for 10 seconds each. I like to use 3 wraps per roll and run them under the water at the same time. I lay the wraps down in a triangle so that they're all slightly overlapping in the center
- Lay the green leaves down in the center of the rice paper. Stack up the remaining ingredients (minus the peanut sauce) so that you’re using about 1/7 per roll. I usually just eyeball it to try and make them all even.
- Tuck the sides of the rice paper in and start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video to see how I do it.
- Enjoy immediately (ideally) or the next day with a big bowl of peanut sauce!
