Cooking with Karman – Episode 1: How to Make Tofu Spring Rolls | Easy & Healthy Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a budget-friendly protein alternative.

peanut sauce

🥗Healthier: almond butter sauce

💰Cheaper: soy sauce

Soy sauce is a cost-effective dipping option.

rice paper

🥗Healthier: lettuce leaves

💰Cheaper: nori sheets

Nori sheets can be a cheaper wrap option.

mint leaves

🥗Healthier: basil

💰Cheaper: dried mint

Dried mint is a cost-effective substitute.

Press the extra firm tofu between paper towels and two plates for 5 to 10 minutes to remove moisture.

Cut the pressed tofu into strips about 1/4 inch thick.

Remove the seeds from the cucumber using a spoon, then cut it into thin strips.

Cut the red bell pepper into strips, standing it upright and running a knife around the stem to avoid removing all the seeds.

Cut the avocado in half, slice it while still in the skin, and then remove the pit by pushing it out with your thumbs.

Pick a few leaves of Boston lettuce or living lettuce, which has the root still attached, for each spring roll.

Wash and pat dry fresh cilantro leaves, tearing them off as needed for assembly.

Heat water in a shallow plate or pie plate in the microwave for about 60 seconds until warm but not too hot to touch.

Soak one rice paper wrap in the warm water until the pattern starts to disappear, then place it on a cutting board or plate.

Place a lettuce leaf on the rice paper, followed by two sticks of tofu, a few strips of bell pepper, cucumber, and some cilantro leaves.

Add slices of avocado on top, and drizzle with Sriracha if desired.

Fold the bottom of the rice paper up over the filling, fold in the sides, and roll tightly to enclose the filling.

Repeat the process for all spring rolls, wrapping them individually in plastic wrap if meal prepping to prevent sticking.

Serve with store-bought carrot ginger sauce or your preferred dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens