Crispy Tofu and Vegetable Spring Rolls
Introduction
Indulge in today's light and airy snack, perfect for any time of day. These crispy tofu and vegetable spring rolls are a delightful treat that will leave you wanting more!
Ingredients
- Rice paper wraps
- Firm tofu, sliced into thin strips
- Carrots, julienned
- Cucumber, julienned
- Red bell pepper, julienned
- Fresh mint leaves
- Fresh cilantro leaves
- Rice vermicelli noodles, cooked
- Soy sauce
- Sesame oil
- Agave nectar
- Lime juice
- Sriracha sauce
- Water
- Oil for frying
Instructions
- Prepare the rice paper wraps according to package instructions.
- Lay a damp kitchen towel on your work surface.
- Dip a rice paper wrap into warm water for a few seconds until it softens.
- Place the wrap on the damp towel.
- Arrange tofu strips, carrots, cucumber, bell pepper, mint, cilantro, and noodles in the center of the wrap.
- Fold the sides of the wrap over the filling, then roll tightly.
- In a bowl, mix soy sauce, sesame oil, agave nectar, lime juice, sriracha, and water for dipping sauce.
- Heat oil in a pan and fry the spring rolls until crispy.
- Serve with the dipping sauce and enjoy!
Enjoy the fusion of flavors and textures in these delightful spring rolls. They're a vegan twist on a classic Asian snack that's sure to impress.
Hiroshi
| Nutritionfacts | Calories: 180, Total Fat: 8g, Sodium: 320mg, Total Carbohydrates: 20g, Dietary Fiber: 3g, Protein: 10g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Contains soy |