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Spring Rolls

What you need: 

Spring rolls:
6 ounces firm tofu, pressed and sliced 1/2" thick (not silken)
2 tablespoons soy sauce, tamari, or Bragg's liquid aminos
6 ounces thin rice noodles (vermicelli)
12 spring roll rice paper wrappers (I like Flying Goose)
48 fresh mint leaves
1/4 head leaf lettuce, torn into 3-4" strips
3 carrots, shredded, optional Sweet dipping sauce:
4 tablespoons sugar
1/4 cup soy sauce
1 cup broth or water
1 clove garlic
1/4 teaspoon salt
2 tablespoons corn starch
1/4 cup cold water

What you do: 

1. Preheat oven to 325 degrees F. Put the tofu slices on a nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as much as possible. Bake for about 45 minutes, turning occasionally and adding more soy sauce if they look like they can absorb more.
2. When they are brown and dry, cut them into strips, about the size of French fries. You will need one strip per spring roll. (If you don't have time to bake the tofu, cut it into strips and fry it with the soy sauce on a nonstick skillet for a few minutes, carefully turning each strip, trying to crisp it up a little on each side.) Set aside.
3. Throw the rice vermicelli into boiling water and cook until just done, about 2 or 3 minutes. Pour into a colander, and rinse with cool water. The noodles need to be well drained and cool enough to handle. Set aside. Put 1-2" water in a pan that is big enough to hold the spring rolls.
4. Separate the wrappers, and stack them in the water, making sure each one is completely covered with water before putting in the next one. Leave the wrappers in the water until they are flexible (about 2 or 3 minutes). Remove the whole stack at once, and place them on a clean wet kitchen towel, covering them with another damp towel.
5. Now you are ready to assemble them. Carefully remove 1 wrapper and put it on another surface (I use a bamboo sushi mat, but you could easily use another damp towel. Working quickly, put onto the wrapper 3 or 4 small pieces of lettuce, 4 leaves mint, a handful rice noodles, 1 strip tofu, and a few tablespoons carrots, if desired.
6. Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up. After 4 or 5 are done, wrap each in plastic wrap to keep them from drying out too much. If one of them is falling apart, wrap it in plastic wrap immediately.
7. For sauce, combine vegan sugar, soy sauce, and broth. Bring to a boil. Crush the garlic with the salt. Mix the corn starch and cold water, add, and stir until the mixture thickens some. Simmer, stirring for 1 minute. Stir in garlic. Serve any temperature.
Serve spring rolls cold or room temperature with sauces of your choice. Do not cook these spring rolls. When you finish rolling them up, they are done! They will keep in the refrigerator for a day or two. They travel well for lunches and outings. For an appetizer, serve one or two per person. As a main course, count on at least three per person.

Preparation Time: 
Cooking Time: 
Servings: 
12
Recipe Category: 

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It is looking very very beautiful...Overall it is amazing..and really delicious...

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I really enjoyed these and since the folding of the rice wrappers went very well, I will probably be making these often.  I didn't have lettuce or carrots on hand, I used shredded cabbage and beets instead.

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i used frozen and thawed tofu, stir fried it with soy sauce and some garlic. didn't have any mint and used bean sprouts! They were sooooo good and refreshing on a hot day like today! For the sauce, I used soy sauce, garlic, corn starch, some sesame oil and hot pepper. MMmMM!

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:-\ i made this recipe without mint and used basil...it didn't taste good. That sauce was BOSS but that was really it...

It was edible and I kept it down, but it didn't taste good at all.

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Spring rolls are awesome  ;)b  other things I've put in the spring rolls are baby corn, cucumber (pealed, deseeded, and sliced), and sprouts instead of the noodles (DH likes the big sprouts and I like the alfalfa)

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Oh, I am sad, and disapointed, not at the recipe, but at the way my spring roll turned out, they look kinda ok, but, rice paper, can be very frustrating to handle.  :'(

I tried stacking them all in the water at once, but when it was time to separate them, they got all sticky, and I since it was my first time making them, I wasn't that quick. I think it would be best to just do one at a time in water, it may take longer, but atleast they wouldn't stick and tear.

plus I don't like the taste of rice paper like that I think it taste better fried, I don't really fry my food, but maybe baked ? :-\

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oh, i also wanted to mention that i took my leftover rolls to a picnic. i was skeptical when the recipe author said that they travel well. but they held up wonderfully!

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i was hesitant to have a go with this recipe because it looked like it was beyond my novice cooking skills, but it turned out to be very simple. all you need is time and patience (those rice wrappers can be troublesome).

a few suggestions:

-keep a pan of water nearby to wet your hands while wrapping, as dry hands will tear the wrappers easily.

- soaking all twelve wrappers at once proved to be frustrating towards the end of the pile because they started sticking together. next time, i'll only soak four at a time.

- the sauce is tasty, but not aesthetically pleasing. mine coagulated into a gelatinous mess and i was horrified to serve it to my guests. then again, i'm big on presentation. next time, i'll make the sauce from the general tao's tofu recipe on here instead.

overall, though, an amazing recipe.

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