Crispy Pan-Fried Tofu Vietnamese Spring Rolls
Healthy and Delicious Tofu Vietnamese Spring Rolls
On days when you crave the crisp crunch of fresh vegetables, Vietnamese spring rolls are a perfect choice! While often made with meat or shrimp, substituting them with crispy pan-fried tofu makes for a healthier and more delightful experience. The satisfying texture of the tofu and the vibrant flavors of the fresh vegetables create a wonderfully balanced meal. This recipe is ideal for special occasions or a light, wholesome meal.
Spring Roll Ingredients- 10-12 rice paper wrappers
- 1 block firm tofu (about 14 oz or 400g)
- 1/2 cucumber
- 1 handful bean sprouts
- 1 handful mixed baby greens (e.g., lettuce, spinach)
- 1/2 pack enoki mushrooms
Seasoning & Dipping Sauce- 2-3 Tbsp perilla oil (for frying tofu)
- 1 tsp butter (for sautéing mushrooms)
- Peanut dipping sauce, to taste
- 2-3 Tbsp perilla oil (for frying tofu)
- 1 tsp butter (for sautéing mushrooms)
- Peanut dipping sauce, to taste
Cooking Instructions
Step 1
First, prepare the tofu. Pat the tofu block dry thoroughly with paper towels. Cut it into finger-like strips, about 1 cm thick. Heat 2-3 tablespoons of perilla oil in a pan over medium heat. Once the oil is shimmering, carefully add the tofu pieces. Pan-fry them until golden brown and crispy on all sides, turning occasionally. This frying method ensures a wonderfully crispy exterior. Transfer the fried tofu to a plate lined with paper towels to drain any excess oil.
Step 2
Prepare the enoki mushrooms by trimming off the base and separating them into smaller clumps. Melt 1 teaspoon of butter in a separate pan over medium heat. Add the enoki mushrooms and sauté until they soften slightly, about 1-2 minutes. The butter adds a lovely richness to the mushrooms.
Step 3
Gently wash the bean sprouts and baby greens under cold running water. It’s crucial to drain them very well to prevent the rice paper from tearing. Shake off excess water, or pat them gently with paper towels. Well-drained greens ensure the rolls hold together nicely.
Step 4
Wash the cucumber, remove the seeds if large, and julienne it into thin strips. The crisp cucumber will add a refreshing bite to your spring rolls.
Step 5
Prepare the rice paper wrappers for rolling. Fill a shallow dish or plate with warm water. Dip one rice paper wrapper into the warm water for about 5 seconds, just until it becomes pliable. Be careful not to soak it for too long, as it can become too sticky and difficult to handle. It should be soft enough to fold but not overly wet.
Step 6
Lay the softened rice paper wrapper flat on a clean surface. Arrange your fillings in the center: the crispy fried tofu strips, sautéed enoki mushrooms, julienned cucumber, bean sprouts, and baby greens. Don’t overfill, as this makes rolling difficult and can cause the wrapper to tear.
Step 7
To roll, fold the bottom edge of the rice paper up and over the filling, then fold in the sides. Continue rolling tightly from the bottom upwards to create a neat spring roll. Repeat with the remaining wrappers and fillings. Serve immediately with your favorite peanut dipping sauce. Enjoy the delightful combination of crispy tofu and fresh, crunchy vegetables!
