Cabbage and Tofu Fresh Spring Rolls (양배추 두부 월남쌈) | Aeriskitchen

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chickpeas

Tempeh is higher in protein and fiber, while chickpeas are budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola oil is cost-effective.

fresh mint

🥗Healthier: dried mint

💰Cheaper: fresh parsley

Dried mint is lower in calories, and parsley is a more affordable herb.

fresh cilantro

🥗Healthier: fresh parsley

💰Cheaper: dried cilantro

Parsley is a versatile herb and dried cilantro can be more economical.

Thinly slice some cabbage and carrots.

Chop some green onions and dice the onion.

Slice a few garlic cloves.

Use half a block of tofu, crush it with a side of a knife or fork until it's all crumbled.

Break the eggs into a bowl and whisk them well.

Heat a pan with nothing in it, add the crumbled tofu, and stir-fry on high heat for about 5 minutes to get rid of extra moisture.

Push the tofu to the side of the pan, add cooking oil and sesame oil, then pour in the eggs and scramble them a bit, mixing them with the tofu; cook for another 3 minutes and then set it aside.

In the same pan, add more cooking oil, throw in the fried veggies, sprinkle a bit of salt, and stir-fry for about 3 minutes.

Mix the veggies with the tofu and egg mixture.

Soak a rice paper sheet in lukewarm water for a few seconds, lay it flat, and add about 1/6 of the filling (divide the mixture into six portions).

Roll it up nice and tight and repeat for the rest.

To make a dipping sauce, mix soy sauce, chopped onion, and garlic; red pepper slices are optional but highly recommended.

Enjoy the spring rolls fresh or pan-fried until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens