Crispy Tofu Veggie Rolls

Crispy Tofu Veggie Rolls

Crispy Tofu Veggie Rolls are a delightful creation that never fails to impress. The first time I made Crispy Tofu Veggie Rolls, I was immediately captivated by the contrast of textures and flavors. Picture this: perfectly crispy tofu nestled among crisp vegetables and vermicelli noodles, all wrapped in delicate rice paper. As I prepared the rolls, I marveled at how each bite offered a satisfying crunch and a burst of freshness. The Crispy Tofu Veggie Rolls were not only delicious but also a feast for the eyes, with vibrant colors peeking through the translucent wrappers.

Preparation

Preparing the Crispy Tofu Veggie Rolls is an engaging process that starts with pressing and slicing the tofu. Coating it with cornstarch and seasoning it with salt and pepper is crucial to achieving that irresistible crunch. Cooking the tofu to a golden crisp in sesame oil is a treat for the senses, and the aroma alone is worth the effort. As the tofu sizzles in the pan, I prepare the fresh ingredients—shredded carrots, julienned red pepper, and fragrant herbs like cilantro and mint. The preparation of the rice paper sheets, softened in lukewarm water, is a delicate step that ensures each roll will hold together perfectly.

Assembly

Assembling the Crispy Tofu Veggie Rolls is where the magic happens. I spread out the softened rice paper on a damp surface, layer in a mix of greens, veggies, and vermicelli noodles, then add a strip of crispy tofu. The addition of fresh herbs brings a burst of flavor that complements the crunchy tofu. Rolling them up is a bit of an art—folding the bottom edge over the filling, tucking in the sides, and rolling tightly. The final product is a beautiful roll, ready to be paired with the creamy peanut dipping sauce I whip up in the blender.

Serving

Serving the Crispy Tofu Veggie Rolls is always a moment of pride. The rolls are neatly arranged on a platter, and the peanut dipping sauce, garnished with crushed almonds, is the perfect finishing touch. The combination of crispy tofu, crunchy vegetables, and the rich, creamy peanut sauce makes for a refreshing and satisfying meal. Whether enjoyed as a light lunch, a hearty snack, or a special appetizer, these rolls are a delicious testament to the joy of healthy, homemade cooking.

Chef’s Notes-Crispy Tofu Veggie Rolls

• Pressing Tofu: Ensure you press the tofu thoroughly to remove excess moisture. This step is crucial for achieving crispy tofu. Use a tofu press or wrap tofu in paper towels and place a heavy object on top.
• Coating Tofu: For an extra burst of flavor, consider marinating the tofu in a mix of soy sauce and minced garlic before coating it with cornstarch. This adds a deeper flavor profile to the tofu.
• Rice Paper Handling: Be quick when handling rice paper, as it becomes soft very fast once submerged in water. Dip only a few sheets at a time and keep unused sheets covered with a damp cloth to prevent drying out.
• Rolling Technique: When rolling the rice paper, make sure to tuck in the sides tightly to prevent the filling from spilling out. Practice makes perfect, so don’t worry if your first few rolls aren’t perfect.
• Serving Fresh: These rolls are best served immediately after assembling. However, you can prepare the ingredients ahead of time and store them separately. Assemble the rolls just before serving to maintain their crispiness.

Crispy Tofu Veggie Rolls

0.0 from 0 votes

Dive into these delightful Crispy Tofu Veggie Rolls, packed with fresh vegetables, vermicelli noodles, and aromatic herbs, all wrapped in delicate rice paper. Paired with a creamy peanut dipping sauce, these rolls are a perfect blend of textures and flavors. Ideal for a light lunch or a refreshing appetizer, these rolls are sure to impress!

Course: Main Course, Side DishCuisine: VietnameseDifficulty: Medium

Print

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

334

kcal

Resting Time

15

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• Tofu Preparation

• 14 ounces firm tofu, pressed and sliced into 12 strips

• 2 tablespoons cornstarch

• 1 teaspoon sea salt

• 1 teaspoon ground black pepper (adjust to taste)

• 1 tablespoon olive oil

• Roll Ingredients

• 3 ounces rice vermicelli noodles, cooked as per package instructions

• 2 cups mixed greens (lettuce or spinach)

• 1 red bell pepper, julienned

• 1 large carrot, shredded or thinly sliced

• Fresh mint leaves (optional), about 24 leaves or 2 per roll

• Fresh cilantro sprigs (optional), about 24 sprigs or 2 per roll

• Peanut Dipping Sauce

• ⅓ cup creamy almond butter (unsalted)

• ⅓ cup water

• 1 tablespoon tamari sauce (or soy sauce)

• 1 tablespoon lemon juice

• 2 tablespoons agave syrup

• ½-1 teaspoon chili garlic sauce (optional for heat)

• Crushed almonds (optional for garnish)

• Alternative Ingredients:

• Tofu: Can be replaced with tempeh or seitan for different textures.

• Cornstarch: Arrowroot powder or potato starch can be used as substitutes.

• Olive Oil: Any neutral oil like avocado oil or sunflower oil can be used.

• Almond Butter: Can be substituted with cashew butter or sunflower seed butter.

• Tamari Sauce: Soy sauce or coconut aminos can be used as alternatives.

• Agave Syrup: Maple syrup or honey if not vegan can be used.

Directions

• Press Tofu: Slice the tofu block in half and press between towels for 10 minutes to remove excess moisture.
• Cook Noodles: Boil water and cook vermicelli noodles for 3-5 minutes until tender. Drain and rinse with cold water; set aside.
• Coat Tofu: Slice pressed tofu into strips. In a bowl, mix tofu with cornstarch, salt, and pepper until well-coated. Heat olive oil in a skillet over medium heat. Fry tofu strips for 3-5 minutes on each side until crispy. Set aside.
• Prep Ingredients: Chop vegetables and herbs; place in separate bowls.
• Moisten Rice Paper: Fill a large bowl with lukewarm water. Dip each rice paper sheet briefly to soften.
• Fill Rolls: On a damp surface, place softened rice paper. Add a handful of greens near the bottom edge, followed by vegetables and noodles. Place a tofu strip and mint/cilantro above the veggies.
• Serve: Fold the bottom edge over the filling, tuck in sides, and roll tightly to seal. Combine almond butter, water, tamari sauce, lemon juice, agave syrup, and optional chili garlic sauce in a blender until smooth. Pour into a small dish and garnish with crushed almonds if desired.

Equipment

• chef’s knife
• cutting board
• cast iron skillet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 334kcal
• Fat: 13g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 820mg
• Potassium: 258mg
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 7g
• Protein: 13g
• Vitamin A: 2752IU
• Vitamin C: 28mg
• Calcium: 123mg
• Iron: 2mg

FAQ- Crispy Tofu Veggie Rolls

Can I use a different type of nut butter in the dipping sauce?

Yes, you can substitute almond butter with cashew butter, sunflower seed butter, or any other nut or seed butter you prefer.

What if I don’t have rice vermicelli noodles?

If you can’t find rice vermicelli noodles, you can use other types of noodles like soba or even thin rice noodles. Cook them according to package instructions before using.

How can I make the tofu extra crispy?

Ensure that the tofu is well-coated with cornstarch and fry it at medium heat to get a golden, crispy texture. Avoid overcrowding the skillet, as this can cause the tofu to steam rather than crisp up.

Can I prepare these rolls ahead of time?

While the rolls are best enjoyed fresh, you can prepare the ingredients ahead of time and store them separately. Assemble the rolls just before serving to ensure they remain fresh and the rice paper stays pliable.

What can I substitute for rice paper?

If you can’t find rice paper, you can use nori sheets (seaweed) or even lettuce leaves as an alternative. Just be aware that the texture and flavor will differ.