Tofu Spring Rolls
Tofu Spring Rolls
Ingredients:
spring roll wrappers (like these)
rice noodles, soaked according to package directions and drained
cilantro leaves
basil leaves
carrots, cut into matchsticks
fried tofu, sliced (I buy mine already fried from the refrigerated section in the Asian market)
Directions:
Soak a spring roll wrapper in warm water for about 20 seconds. When it is soft and pliable, lay it out on your cutting board. Place a couple of basil leaves and a few cilantro leaves in the middle of the wrapper, then top with a couple of tofu slices and several carrot pieces. Top all of this with a small bundle of rice noodles. Fold up the top and bottom of the spring roll wrapper and then roll the rest of the wrapper up tightly. Serve with sauce of your choice (I like peanut sauce best, but I'll use hoisin sauce if I'm feeling too lazy to make peanut sauce).
Here is a post with my favorite peanut sauce recipe.
These are usually served at restaurants as an appetizer, but I like to make them for dinner and then pack a few for lunch the next day. They hold up well in the fridge for a day or two.