Vegetarian Spring Rolls Recipe
Fried tofu and braised bean curd wrapped w/ lettuce, cucumber, mint leaves, and pickled daikon and carrots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Wrapping
Dipping Sauce
Method
Preparation of Filling
- 1
Prepare Tofu
Drain the firm tofu and press it to remove excess moisture. Cut it into small cubes.
- 2
Cook Tofu
In a non-stick pan, heat a little oil over medium heat. Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.
- 3
Prepare Braised Bean Curd
Cut the braised bean curd into thin strips.
- 4
Prepare Vegetables
Wash and dry the lettuce leaves. Peel and thinly slice the cucumber. Set the prepared vegetables aside.
- 5
Prepare Pickled Vegetables
If not pre-packaged, julienne the pickled daikon and carrots into thin strips.
Assembling Spring Rolls
- 6
Soften Rice Paper
Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft and pliable.
- 7
Add Filling
Lay the softened rice paper on a clean surface. Place a lettuce leaf in the center, add a few cubes of fried tofu, a few strips of braised bean curd, cucumber slices, mint leaves, pickled daikon, and pickled carrots on top of the lettuce.
- 8
Roll the Spring Roll
Fold the sides of the rice paper over the filling, then roll from the bottom up to enclose the filling tightly. Repeat with remaining wrappers and filling.
Making Dipping Sauce
- 9
Combine Ingredients
In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and chili flakes.
- 10
Serve
Serve the spring rolls with the dipping sauce on the side.
