Fresh Spring Rolls with Tofu
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Ingredients
- 1/4 cup soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon lemon juice
- pinch of onion and garlic powders
- 14oz tofu (1 block) (cut into 1/2 in thick strips)
- 1 carrot (cut into thin strips)
- 1/2 avocado (cut into thin strips)
- 1/2 can cucumber (cut into thin strips)
- 8 lettuce leaves
- 1 small bunch Saifun bean threads (boiled/soaked in hot water according to package directions.)
- 8-10 banh trang spring rolls skins (soaked in warm water, approximately 6 seconds on each side.)
Directions
| Step 1 | |
| Preheat oven to 350 degrees F. | |
| Step 2 | |
| Mix first four ingredients together, and pour over tofu. Allow tofu to soak up the soy sauce mixture for a few minutes. Place tofu on non-stick baking sheet and bake for about 15-20 minutes, or until tofu is beginning to get crispy on the edges. | |
| Step 3 | |
| Cook Saifun noodles according to package directions. What I usually do is bring a small pot of water to boil, then add the Saifun noodles and immediately remove the pot from heat. I allow the noodles to soak in the hot water for about 10 minutes. Then, drain. | |
| Step 4 | |
| Prepare a plate of warm water. Soak each spring roll skin separately in warm water for about 6 seconds on each side. Remove skin before it has completely lost its crunchiness. Place skin on dry plate, and add lettuce leaf, saifun, tofu strips, avocado, carrot, and cucumber. | |
| Step 5 | |
| Fold the sides of the skin in, over the veggies, then roll up. See HungryHuy's blog for details. | |
| Step 6 | |
| Enjoy! I love to dip mine in some Bangkok Padang Peanut Sauce. Love that stuff! | |