Teriyaki Tofu Spring Rolls
This is a simple recipe for teriyaki tofu spring rolls. The main recipe for the teriyaki tofu is here. Besides serving the teriyaki tofu steaks stylishly on a plate, you can use some of the teriyaki tofu to make these delectable Vietnamese fresh spring rolls, and vice verse.
Related Recipe:
- Teriyaki Tofu Steak Recipe (pictured above)
See Also:
PREPARE THE INGREDIENTS
These are the main ingredients for my teriyaki tofu spring rolls.
(1) Cooked teriyaki tofu & reserve the teriyaki sauce left in the pan (thin it out to the right consistency and saltiness) to use it as a dipping sauce for the spring rolls.
(2) Fillings for the spring rolls – bell peppers, shredded cabbage (low carb replacement for cooked vermicelli), cooked teriyaki tofu, shredded red cabbage & carrot.
(3) Fresh coriander and romaine lettuce leaves (or any salad mix pack).
(4) 22cm (8.6 inch) Vietnamese rice papers.
HOW TO WRAP THE SPRING ROLLS (STEP-BY-STEP PHOTOS)
Cut each tofu rectangle to half. Each fresh spring roll will use 3 tofu squares.
Method 1: Tofu inside the roll
Arrange the salad mix (or lettuce), 3 tofu squares, and the rest of the ingredients 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.
Method 2: Tofu outside the roll
Arrange the ingredients on the rice paper as shown in the first photo of method 2. Place 3 tofu squares as shown on top – they will be the top ‘face’ of the spring roll. 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. When you reach the base of the tofu, insert a decorative chive or spring onion & protrude it out a little (optional). Continue rolling the last portion of the spring roll. Flip the spring roll over to reveal the aesthetic side showing the 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.