Vegan Spring Rolls

This is a great recipe for the summer, it’s vegan spring rolls. These can appear to be hard to make, but they are surprisingly easy. One of the great things about spring rolls is that you can customize them however you’d like!

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Ingredients
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Rice paper wraps
Tofu
2 tbsp of olive oil
Maple syrup
Rice noodles
Carrots
Mung Bean Sprouts
Onion
Cabbage
Soy Sauce
3-4 Garlic cloves
1 inch of Ginger
Garlic Chili Paste
Sriracha
Cilantro
Basil

This recipe is brought to you by: Ovation Public Speaking

Steps:

1. Press the tofu for 30 minutes to get the moisture out.
2. Cut the tofu into thin rectangles, then add to a frying pan with olive oil over medium heat. Mix together 2 tbsp of soy sauce, 2 tbsp of maple syrup, 1 tbsp of garlic chili paste, and 1 tbsp of sriracha. Throw this mixture in the pan with the tofu and cook until brazed on 1 or 2 sides.
3. Remove the tofu from the pan, then add to the pan 3 cups of chopped cabbage, 1 chopped onion, 3 chopped garlic cloves, and 1 inch of ginger chopped. Cook with olive oil, until the vegetables have reduced and gotten soft. Remove from the heat and set aside.
4. Julienne the carrots and chop the cilantro and basil, then set aside. Prepare a flat container of warm water.
5. Place one rice paper wrapper in the warm water for 20-30 seconds. Remove from the water and place on a flat surface. Then add the following to the middle of the rice paper: 1) cooked cabbage mixture, 2) 1-2 pieces of tofu, 3) Carrots, mung bean, cilantro, and basil.
6. Fold the nearest side up and over, then fold the two ends over. Then slightly pick up the side closest to you, the rice paper on the far side should still be sticking to your flat surface. Pull toward you, and then begin tightly rolling away from you until the spring roll is completely closed up.
7. Repeat steps 5 and 6 until all of the spring rolls are made.