Banh Mi Spring Rolls

• Produce

  • 1 large bundle Cilantro
  • 1 Green onion
  • 1 Lime
  • 2 cups Vegetables

• Refrigerated

  • 1 block Tofu, extra firm

• Condiments

  • 1 tbsp Soy sauce
  • 1 Sriracha or chili garlic sauce
  • 1 Vinegar sauce or peanut butter or almond butter sauce

• Pasta & Grains

  • 12 Spring roll rice papers

• Baking & Spices

  • 1/2 tsp Sea salt
  • 4 tbsp Sweetener

• Oils & Vinegars

  • 3/4 cup Rice vinegar, unseasoned

Found on minimalistbaker.com

Description

Ingredients

• 2 cups vegetables (carrots, daikon or red radish, julienned)
• 3/4 cup unseasoned Rice Vinegar + 1 cup water
• 4-5 Tbsp sweetener (i.e. agave nectar, sugar or honey if not vegan)
• 1/2 tsp sea salt
• 1 lime, juiced
• 1 block extra firm tofu
• 1 Tbsp soy sauce
• 12 spring roll rice papers
• 1 large bundle cilantro, large stems removed (or sub basil or mint)
• Sriracha or chili garlic sauce
• 1 green onion, thinly sliced and added to dipping sauce (purely aesthetic)
• Leftover vinegar sauce OR peanut butter or almond butter sauce for dipping

Directions

• Preheat oven to 400 degrees and wrap tofu in a clean, absorbent towel and set something heavy on top to press. Once preheated, slice tofu into medium-sized rectangles (see photo) and place on a parchment-lined (or lightly greased) baking sheet.
• Bake for 25-30 minutes, or until golden brown on all sides. Generously brush with soy sauce and set aside.
• While the tofu is baking, prepare pickling sauce by combining rice vinegar, water, sugar, salt, and lime juice in a jar and shaking to combine. Taste and adjust seasonings as needed, adding more sweetener of choice for sweetness, or vinegar or lime juice for tanginess. Transfer to fridge to chill.
• Next, prep vegetables by julienning or thinly slicing radish, carrot and any other desired fillings (jalapeño is a common Banh Mi addition). Add to vinegar mixture to quick pickle in the fridge.
• Prepare station for making spring rolls by getting a surface to lay rice papers on, and heat 2-3 cups water to boiling, then turn off heat.
• Drain pickled veggies at this time and reserve liquid for dipping. If opting for a nut butter sauce, prepare at this time (recipe links above).
• To prepare a spring roll, dip rice paper in hot water for 15-20 seconds, or until soft and pliable and transfer to a damp working surface (such as a cutting board). Then add 3-4 pieces tofu, pickled vegetables, 1-2 tsp sriracha or chili garlic sauce, and a large handful of cilantro. Fold over once, tuck in edges, and continue rolling over.
• Lay seam side down on a serving platter or baking sheet and cover with a slightly damp towel to keep moist. Continue until all spring roll fillings are used up - about 10-12 rolls.
• Serve with leftover vinegar sauce OR my favorite almond butter or peanut butter sauce (recipes above). Leftovers store well covered in the fridge for up to 2 days, though best when fresh.

Nutrition