Vietnamese Healthy Vegan Spring Rolls Food

VIETNAMESE HEALTHY VEGAN SPRING ROLLS

Steps:

• In a small bowl mix 1 tsp soy sauce, 1 tsp vinegar, black pepper, and a little salt. Brush this liquid marinade on tofu stripes evenly.
• Heat oil in a non-stick skillet or cast iron skillet on medium heat. Add tofu and toast it carefully on all sides until golden brown*. Let it cool for a few mins.
• Take very warm water in a large flat bottom plate or pan (sufficient enough to dip the rice paper wrap). Dip the wrap in water for about 10-15 sec and spread it carefully on a slightly wet wooden board.
• Assemble lettuce leaf, some rice noodles, 2-3 cucumber juliennes, 3-4 carrot strips, 5-6 spinach leafs and some cilantro on one side of rice wrap. Then put 2-3 pieces of tofu in line in front of the veggies. Now gently fold the wrap from the veggies' side once and tuck in both sides of the wrap. Afterward, continue to fold until it reaches and seals the other end of the wrap. Repeat these steps for each roll.
• Finally, to prepare the spring rolls dipping sauce combine all ingredients listed under 'dipping sauce'. Mix well and serve with fresh homemade spring rolls.

VIETNAMESE SPRING ROLLS

Steps:

• Combine all ingredients except wraps and oil in a bowl.
• On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
• Fold sides in, then begin rolling spring roll at the mixture side.
• Seal roll by moistening edge with water.
• Heat oil over medium-high heat.
• Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
• Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
• Keep warm in heated oven.
• Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
• Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
• Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.