Vegetable Tofu Spring Rolls

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Spring rolls are my favorite restaurant food but now that I have made them, they are definitely my favorite food to snack on especially with my own version of stir-fry veggies with tofu stuffing! I have tried spring rolls at many restaurants but they always lacked something. I was home and had plenty of time to think about this dish and what exactly I would like to have in it. I just took variety of veggies available in my refrigerator and stir-fey with sriracha sauce and then added my grilled tofu with greens. It is important to have all your components ready before you begin rolling. Fill a large bowl with warm water. Working with one rice paper at a time, dip the paper into the warm water for few seconds to soften. Be careful not to soak for too long otherwise it will start sticking together. This dish is super easy and great way to use variety of vegetables. Healthy and filling snack! The flavors are versatile and can go from light and refreshing eaten alone or turn deep and full with one quick dip in the sauce. I hope you like my version of spring rolls!

Ingredients:

4-6 Rice paper sheets

10 Grilled tofu slices

1 Carrot julienne, small strips

1 Bell pepper julienne, small strips

1 cup Cabbage (chopped)

1 cup Zucchini (chopped)

1 cup Onions (chopped)

2-3 Green chilies (finely chopped)

Bunch of spinach

Bunch of artisan lettuce

2 tbsp Soy sauce

2 tbsp Sriracha sauce (with seeds)

1 tbsp Olive oil

Method:

Finely chop all your vegetables and grill your tofu strips and set aside.

Heat your pan with olive oil. When hot add your onions, cabbage, and zucchini. Stir-fry for few minutes. Add sriracha sauce, soy sauce and mix well. Then add your carrots and bell pepper. Saute for approximately 5 minutes. Turn off the heat and let it cool completely.

Have all your ingredients in front of you before you start rolling. Have a bowl of luke-warm water for the rice paper. Wet the rice paper until only slightly firm, put on a chopping board and pile all the ingredients onto one side of the paper. To roll, take the end closest to you. Gently pull the rice paper away from the cutting board and fold it over the filling, similar to how you would roll a tortilla burrito. Fold the sides inwards, and tightly roll the rice paper. Repeat the same steps with remaining rice paper and serve it with your favorite sauce/dressing. I love making these in batches and storing them in refrigerator. Its great way to keep healthy snacks ready on the go! The end result is a simple easy, flavorful and healthy snack that was also very fun to make.

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