How to make:
Vegetable Spring Rolls with Ginger Sesame Tofu
These Vegetable Spring Rolls are a flavorful way to eat more veggies! Packed with marinated tofu, fresh vegetables, and a delicious ginger sesame sauce.
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Author:
Yield:
4 1x
Rating:
Ingredients
For the spring rolls:
- 1 14-ounce block extra-firm tofu, drained and pressed*
- 1/3 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 2 tablespoons sesame seeds
- 2 cups lettuce
- 1 medium carrot
- 1 cucumber
- 1/2 bell pepper
- Optional: 3 Dr. Praeger’s Super Greens Veggie Burgers
- 12 spring rolls wrappers
For the sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup tahini
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Dash of hot sauce
Instructions
- Preheat oven to 375ºF.
- Cut tofu into 12 thin strips. In a bowl, add soy sauce, sesame oil, ginger, and pepper; whisk to combine. Add tofu and coat evenly; let sit for 5 minutes. Place tofu on a baking pan. Sprinkle on sesame seeds and press into tofu. Bake for 25 minutes.
- Chop lettuce. Cut carrot and cucumber into thin strips. Thinly slice bell pepper. If using, cook veggie burgers according to package direction. Cut each into four strips.
- Fill a large bowl or pot with hot water. Place spring roll wrapper into the water; let sit for 1 minute, then place on a large plate. Fill the center of the wrapper with vegetables, tofu, and a piece of veggie burger. Bring in opposite sides of the spring roll wrapper, then roll (see photos). Place on a damp plate to prevent sticking. Repeat with all spring roll wrappers.
- In a medium bowl, add all sauce ingredients. Whisk until smooth.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
Find it online: https://www.emilieeats.com/ginger-sesame-spring-rolls/