Vegetarian Spring Rolls

Name: Vegetarian Spring Rolls
Yield: 5 rolls
Ingredients: 5 rice paper wrappers; 3/4 cup green beans (about 20 grams); 1/2 carrot; 1 cucumber; 5 lettuce leaves; Red cabbage; Herbs: Thai basil, mint; 1 piece tofu; Fermented soybean paste; Salt, lemongrass, chili, olive oil, brown sugar, garlic

Janey's Kitchen @cook_14274354

🇻🇳🇺🇸

I made this dish in 30 minutes and brought it to work because I had already marinated the tofu the day before. Quick, delicious, and very healthy.

Janey's Kitchen @cook_14274354

🇻🇳🇺🇸

I made this dish in 30 minutes and brought it to work because I had already marinated the tofu the day before. Quick, delicious, and very healthy.

Saved

Ingredients

5 rolls

5rice paper wrappers
3/4 cupgreen beans (about 20 grams)
1/2carrot
1cucumber
5lettuce leaves
Red cabbage
Herbs: Thai basil, mint
1 piecetofu
Fermented soybean paste
Salt, lemongrass, chili, olive oil, brown sugar, garlic

Saved

Steps

1

Wash and prep the vegetables, then cut them into thin strips. Keep all vegetables raw except for the green beans, which should be blanched in boiling water for 5 minutes.
2

Marinate the tofu with salt, lemongrass, and chili, then pan-fry it in olive oil.
3

Roll all the ingredients in the rice paper wrappers.
4

For the dipping sauce: Mix 2 tablespoons fermented soybean paste with 2 tablespoons brown sugar. Mash together, then add 4 tablespoons boiling water. Top with minced garlic and chili, and mix well.