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The Wellness Method

Fresh Spring Rolls

May 16, 2020

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I have loved fresh spring rolls ever since I traveled to Bali and they were at every restaurant. I’ve been wanting to make my own ever since (almost two years ago). During this COVID-19 quarantine, I’ve had extra time to experiment with food and decided to make them finally!

DISCLAIMER: I had never made these before and will definitely be perfecting them but I wanted to get this out there so you can experiment too!

Spring Roll Ingredients:

Feel free to use all or some of the ingredients below. This is just a guide as to what you could put inside your rolls!

  • 6 Rice papers
  • 1/3 head of green leaf lettuce (or other greens)
  • 1/2 small red bell pepper
  • 1/2 medium cucumber
  • 1 cup bean sprouts
  • 1 cup green cabbage
  • 7 ounces extra-firm tofu
  • 1/2 tsp cracked peppercorns
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1 tbsp avocado oil
  • Optional: fresh sliced mango

Spring Roll Directions:

  • Take tofu out of package and gently squeeze out as much liquid as possible. Wrap in double layer of towel/paper towel and place on plate. Stack another plate on top to put pressure on tofu and let sit in fridge for 30-40 minutes. (for faster prep, gently press down for 5-10 minutes to release the extra liquid)
  • Slice lettuce, cucumber and bell peppers into strips; set aside. Gently slice tofu into six equal strips.
  • Heat avocado oil in pan over medium-high heat and add tofu; season lightly with cracked peppercorns, sea salt and garlic powder. Cook on one side until browned (about 3 minutes) before flipping to other side until brown.
  • To assemble: Gently submerge each rice paper onto plate with room temperature water for about 3-4 seconds. Take rice paper out of water (it will still feel a little stiff at first)and lay on a flat surface. Stack lettuce, tofu, and other desired ingredients into the middle of the rice paper. Take the bottom of the rice paper and gently pull it up and over the veggie stack. Next, take each side of the rice paper and gently fold over towards the middle. Last, roll towards the top to close off the spring roll. Set on a plate and continue until all 6 spring rolls are done. If the rice paper rips in some spots, it’s okay. As the rolls sit, they become more gummy and will stay together.
  • Tip: when placing rolls on plate, do not place them too close to each other or they’ll stick together.

Sauce Ingredients: (these are all approximate because I didn’t measure so add minimum measurements and add additional to taste)

  • 1 to 1 1/2 Tbsp raw almond butter
  • 3 Tbsp coconut aminos
  • 1/2 to 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 thumb (~2″ piece) of peeled fresh ginger
  • 1 clove fresh garlic
  • 1 tsp yuzu oil
  • 1/4 tsp Himalayan sea salt
  • 1/4 to 1/2 tsp chili garlic paste
  • 1/8 cup fresh cilantro
  • 3-4 slices jalepeño (remove seeds for less spice)

Sauce Directions:

  • Add all ingredients to small blender (I use the personal cup on my Ninja blender) and blend until smooth and creamy.
  • Serve with tofu spring rolls

ENJOY!

xx

Rach

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