You’re going to want to skip take out for these!
Vegan, gluten-free, nutrient dense and fun to make on a Friday or Saturday night.
These crispy spring rolls can either be made in the air fryer or stovetop and will definitely satisfy those weekend cravings!
Ingredients
Spring Rolls
1 tbsp toasted sesame oil
4 cloves of garlic-minced
1 head napa cabbage-chopped
1-8 oz container shiitake or baby bella mushrooms-roughly chopped
2 medium sized carrots-shredded or julienned sliced
1 bundle of scallions-chopped
4 oz extra firm tofu-crumbled using hands
3 tbsp coconut aminos
2 tbsp fresh grated ginger
12 rice paper rolls
oil spray (I use avocado or olive oil)
Sweet & Sour Secret Sauce
¼ cup coconut aminos
1 tbsp miso paste
1 tbsp sriracha
sprinkle of garlic powder
fresh grated ginger to taste
Directions
1. Heat toasted sesame oil in a large frying pan over medium heat. Sauté garlic until fragrant
2. Add prepared vegetables, crumbled tofu, scallions, coconut aminos and ginger to pan. Cook for about 10 minutes or until vegetables have cooked down
3. If using air fryer, preheat to 380 degrees. If using stove top, spray oil in a large pan over medium heat
4. Follow directions on rice paper package on how to prepare and soak them
5. Add about 3 tbsp worth of tofu-vegetable mixture to rice paper and roll gently, but tightly. Take another soaked rice paper to double wrap your roll (the double wrap is key in holding it together & achieving that perfect crispy texture)
6. Repeat step 5 until you have used up all of the mixture making sure to double wrap each spring roll
7. If using the air fryer, lightly spray both sides of rolls with oil and place in basket. Cook for 12 minutes, flipping rolls half way through (my air fryer holds 3-4 rolls at a time)
8. If using the stovetop, cook for 3-4 minutes on each side or until crispy and golden brown
9. Combine sauce ingredients in a small bowl and whisk together until evenly combined
Serve rolls dipped in or drizzled with secret sauce & ENJOY!
Serves 3
