Yesterday, I made these delicious spring rolls for my family. I stuffed the rice paper with tofu, veggies, and noodles. They were super easy to make and they were mighty tasty! I just can’t get enough of these!
There are so many different ways to make spring rolls. You could also use rice or quinoa instead of noodles. You could add more veggies to it (sprouts, zucchini, cucumber, etc.) You could also add fresh delicious herbs to them (mint, cilantro, etc.) You could also use tempeh instead of tofu. There are so many possibilities!
- All-natural rice noodles (thin) *Note: I used half of the package which was about 4 oz. of uncooked noodles.
- All-natural and vegan rice paper
- 1 packaged of organic firm tofu (sliced length-wise)
- 2 cups of vegetable broth
- 6 tablespoons of Organicville Miso Ginger Vinegarrette
- 5 tablespoons of liquid aminos
- 1 organic carrot (shredded)
- 1/4 of a large onion (shopped)
- 3 cloves of garlic minced
- sriracha sauce
- Thai peanut sauce or Thai peanut satay sauce
- 1 tablespoon of sesame oil
- Salad (mixture spring mix and baby spinach)
- Mix 5 tablespoons of liquid aminos with 6 tablespoons the miso ginger vinegarette.
- Pour over your sliced tofu and marinate for a couple of hours in the fridge.
- Preheat oven to 350 degrees.
- Bake tofu for 20 minutes on each side (or until it looks light golden brown).
- While tofu is baking, heat sesame oil in another pan.
- Add garlic, onions and carrots.
- Cook for a minute and then add the vegetable broth.
- When it starts to boil, add the rice noodles.
- Cook together for about 10 minutes or until the liquid is gone.
- Add liquid aminos to your noodles to taste. *Note: if you can get a hold of DULSE granules, use it instead of liquid aminos.
- Now you are ready to make your spring rolls.
- Place everything in your rice paper and roll it up into a small burrito.
- Serve with liquid aminos, sriracha hot sauce and/or peanut sauce.