Recipe Club: Vegan Spring Rolls
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Vegan Spring Rolls
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Fresh Spring Rolls
The great thing about making your own spring rolls is that you can stuff them with whatever you want. VN Global Vegan columnist Robin Robertson suggests crispy tofu, shredded carrots, and strips of cucumber, but feel free to customize it with avocado, vermicelli noodles, bean sprouts, or even strips of seitan. Serve these tasty tubes with a side of peanut sauce for a customized feast.
Makes 8 rolls
What You Need:
2 teaspoons vegetable oil
8 ounces extra-firm tofu, drained, pressed, and cut into thin strips
2 tablespoons gluten-free soy sauce
4 cups warm water
8 sheets rice paper wrappers
1 large carrot, grated
1/2 English cucumber, peeled and cut into thin strips
1-1/2 cups fresh cilantro leaves
1/2 teaspoon Sriracha sauce
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What You Do:
1. In a skillet over medium-high heat, heat oil. Add tofu and soy sauce and stir until tofu is lightly browned and coated, about 5 minutes. Remove from heat and set aside to cool.

2. Into a wide shallow bowl containing warm water, dip a rice paper wrapper. Let it sit in water for a few seconds to soften, then remove from water and place on a clean kitchen towel.

3. On a flat work surface, place softened rice paper and arrange a row of tofu strips along the edge nearest to you. Alongside tofu, arrange shredded carrot, cucumber strips, cilantro, and a thin line of Sriracha. Be careful not to overstuff roll. Fold edge of rice paper closest to you over filling, then fold the sides over and roll it up, away from you, to form a neat roll. Repeat with the remaining ingredients.
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