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Teriyaki Tofu Spring Rolls
Filed Under: 15-minute Recipes Appetizers & Finger Foods Izakaya At Home Low Carb Recipes Meatless Recipes Recipes Step-by-Step Recipes Tofu
Teriyaki Tofu Spring Rolls
You can use replace the teriyaki tofu with any seasoned tofu, or fried tofu.
If you have more teriyaki tofu pieces, you can put a few more pieces inside for more flavour.
Check out the more tips, ingredients photos and step-by-step photos on the previous page.
Ingredients:
- 6 pieces of 22-cm (8.6-inch) Vietnamese rice papers
Fillings:
- 9 pieces of teriyaki tofu steaks including the teriyaki sauce (pre-cooked) cut each piece to half
- 50g shredded white cabbage
- 20g shredded red (purple) cabbage
- 20g coriander (and a few mint or basil leaves)
- half carrot thinly shredded or cut to matchsticks
- half romaine lettuce separate to leaves
- half bell pepper (capsicum) cut to strips; use tri-colour for best look
- 6 long section of chives or spring onions (scallions) optional
You also need:
- a large plate of water (for dipping the rice papers) for best reasons, use slightly warm water
- a large plate or wooden board for wrapping the rice rolls
Directions:
- Prepare all the ingredients, including a deep plate or bowl of water for dipping the rice paper rolls.
- Make the spring rolls. Quickly dip a piece of rice paper in water until the entire surface is wet and just start to soften, about 7-10 seconds. Place softened rice paper on a large plate or wooden board. Wrap the spring rolls in either one of the following two ways. Method #1 Roll (tofu inside the roll) Arrange the lettuce, 3 teriyaki tofu squares followed by a bit of each of the rest of the ingredients (minus the chives) in the middle of the rice paper. Fold in the left and right sides of the rice paper, followed by the bottom side. Roll the wrap away from you, while keeping the fillings tight. OR Method 2 (tofu outside) Arrange the ingredients as shown in this photo with 3 teriyaki tofu squares on top. The topmost tofu layer will the the front “face” of the spring roll. Fold in the left and right sides of the rice paper, followed by the bottom edge upwards. Roll the wrap away from you, while keeping the fillings tight. When you reach the base of the tofu, insert a decorative chive or spring onion & protrude it out from the spring roll, then continue rolling the last portion of the wrap. Flip the spring roll over to reveal the aesthetic side showing the tofu.
- Prepare the dipping sauce and serve. With the leftover teriyaki sauce in the pan, add water if needed to tweak the consistency and saltiness. Serve the spring rolls with a saucer of teriyaki dipping sauce sprinkled with roasted sesame seeds.
Cooking Notes:
- Estimate by eye the amount of each ingredient you need for each spring roll. Do not stuff the rice paper with too much ingredients, otherwise they may burst. Remember to keep the fillings tight as you wrap and roll the spring roll.
- I replaced the usual rice vermicelli in Vietnamese spring rolls with shredded white cabbage for a lower carb version. Feel free to switch it back to cooked rice vermicelli if you want a more filling meal.
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You make food that looks really interesting and appetizing. I seriously would love to devour a few of these spring rolls!
I have some store-bought packaged teriyaki tofu in the fridge, and now you make me very GIAN (you say it in Hokkien, k?) , with the urge to make the rolls (even I said eariler I need to buy the rice paper first, and wanted to wait for warm weather to enjoy cool refreshing rolls).