These fresh spring rolls are inspired by my vegan banh mi recipe. I love them for a light appetizer, snack, or lunch! Make the components in advance, and they come together in a flash.
Author: Jeanine Donofrio
Recipe type: Appetizer, snack
1 daikon radish, sliced into matchsticks
2 carrots, sliced into matchsticks
½ medium cucumber, sliced into matchsticks
1 jalapeno pepper, thinly sliced
½ cup rice vinegar
½ cup white wine vinegar
pinch of cane sugar
pinch of sea salt
lemongrass tofu marinade:
1 stalk of lemongrass
1 tablespoon extra-virgin olive oil
3 tablespoons tamari
2 tablespoons lime juice
1 garlic clove, minced
½ teaspoon maple syrup
10 ounces extra-firm tofu
for the spring rolls:
4 ounces cooked vermicelli noodles
8 (8½-inch) spring roll rice paper circles
generous handful of herbs (mint, basil and/or cilantro)
sriracha mayo dipping sauce
¼ cup mayo or vegan mayo
½ teaspoon sriracha, more to taste
1 teaspoon lime juice
Make the pickled veggies. Place the radish, carrot, cucumber and jalapeno slices into a medium-sized jar. In a small bowl, whisk together the rice and white wine vinegars, sugar and the salt and pour the mixture into the jar with the vegetables. Chill in the fridge for at least 1 hour, or overnight.
Make the lemongrass tofu marinade. Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Remove the thick outer part and then use the back of a chef's knife to bash the lemongrass. This helps release its flavor. Finely chop the inner layers, the tender white and light green part only (this should yield about 1½ tablespoons of minced lemongrass).
In a small bowl, whisk together the lemongrass, olive oil, tamari, lime juice, garlic and maple syrup.
Cut the tofu into 8 4-inch long thick strips, and place in a rimmed baking dish. Pour ¾ of the marinade over the tofu and use your hands to flip the tofu in the dish until well coated. Chill for 30 minutes. (Reserve the remaining ¼ marinade to brush onto the tofu after it bakes.)
Make the sriracha mayo dipping sauce. In a small bowl, mix together the mayonnaise, sriracha and lime juice. Season to taste and chill until ready to use.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Remove the tofu from the marinade and place on the baking sheet. Bake for 25 minutes or until golden brown and firm around the edges, flipping halfway through. Remove the tofu from the oven and brush with the remaining marinade and a pinch of salt.
Assemble the spring rolls: Fill a shallow glass baking dish with 1 inch of warm water. Submerge one rice paper in the warm water for 15 seconds and then lay the softened wrapper on a clean kitchen towel. Place a portion of vermicelli noodles, a piece of tofu and some of the pickled veggies on the rice paper and top with some herbs. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a spring roll. Repeat with the remaining rice papers.
Serve with the sriracha mayo dipping sauce and tamari on the side.
Recipe by Love and Lemons at https://www.loveandlemons.com/lemongrass-banh-mi-spring-rolls/