Apple and Marinated Tofu Spring Rolls
By Ksenia Prints of At The Immigrant’s Table
Apple and marinated tofu spring rolls are filled with matchstick-cut apples, cabbage, carrots and Daikon radish, fresh herbs and a marinated slab of tofu to create a no-cook treat for hot days when you just don’t feel like standing near the stove. Paired up with a homemade spicy peanut dipping sauce, these spring rolls make for a refreshing appetizer or can be eaten as a light lunch.
Fresh, crunchy vegetables come together with a spicy, flavorful peanut sauce and tofu that’s been soaked in a marinade for hours, taking on fragrant flavors and specks of color without the need to turn on the oven. These are the makings of our Apple and Marinated Tofu Spring Rolls, a treat you’re going to love biting into all summer.
These tofu spring rolls take their inspiration from Vietnamese spring rolls, Gỏi Cuốn, whose name translates to mean “salad roll”. Traditional Vietnamese spring rolls usually use shrimp or pork, and pair the meat with basil, mint, cucumbers, cilantro, and rice noodles. Some traditional rolls also incorporate green apple or mango; it’s this savory-sweet combination that inspired us to make these apple tofu spring rolls!
Like their Vietnamese namesakes, these rolls require no cooking - just a collection of fresh, flavorful ingredients, some chopping and marinating, and a seasoned dipping sauce to highlight all those flavors.
These vegan tofu spring rolls take the traditional fresh spring roll, and make it fun, plant-based and colorful. Matchstick-cut sweet and tart apples join with purple cabbage, carrots and Daikon radish on top of some marinated tofu in these fresh, no-cook tofu spring rolls!
Served alongside our creamy, homemade spicy peanut sauce, these spring rolls just call on you to double dip (don’t worry, we won’t tell!).
Apple and Marinated tofu spring rolls
Servings: 8-12
Ingredients:
For marinated tofu:
1 package (8 ounce) extra-firm tofu
4 Tbsp sesame oil
2 1/2 Tbsp peanut butter dipping sauce
3 Tbsp Tamari or soy sauce
1 Tbsp agave or maple syrup
1 tsp Sriracha sauce
1 inch ginger root, grated
1 garlic clove, minced
For spicy peanut dipping sauce:
1/2 cup unsweetened peanut butter
2 Tbsp Tamari or soy sauce
2 Tbsp agave or maple syrup
2 Tbsp fresh lime juice
2 tsp Sriracha sauce
Water (to thin the sauce)
For spring rolls:
Lukewarm water
1 cup julienned vegetables (purple cabbage, carrots and daikon radish)
1/2 julienned apple (Granny Smith works really well, as does Honey Crisp or Cosmic Crisp)
1 cup fresh cilantro
1 cup fresh mint
8-12 large spring roll rice papers
Directions:
Begin by combining all the tofu marinade ingredients in a large, flat casserole dish or baking sheet. Lay out the tofu slices in the marinade in layers, coating them with the sauce as much as possible. Let tofu marinate in the fridge for at least 2 hours, but preferably overnight.
To make the spicy peanut dipping sauce, combine all the ingredients except water in a blender. Blend together, then gradually add water 1 teaspoon at a time and blitz until sauce reaches a creamy, thick dipping sauce consistency.
When ready to assemble the spring rolls, pour water into a large plate or other shallow dish. Arrange all your ingredients around your work station, leaving a cutting board on which you will roll your spring rolls. Dampen the cutting board slightly with water.
Dip each sheet of spring roll rice paper in the water for 10 seconds, until it has softened and become pliable. Transfer onto the damp cutting board.
Starting from the bottom third of the wrapper, layer vegetables and apple slices, two to three slices of marinated tofu, and a few sprigs each of fresh cilantro and mint. Roll the spring roll like you would a burrito, by first gently folding over the bottom part over the filling, pressing it together, tucking in the edges, and continue to roll until the seam is sealed. You may need to water the final seam slightly to ensure it sticks together.
Lay the spring rolls, seam side down, on a big platter or cutting board. Cover the rolls with a warm, moist towel to keep them fresh until serving.
Serve apple and Marinated tofu spring rolls with spicy peanut dipping sauce.
Spring rolls will keep fresh, wrapped in plastic wrap or moist towels and arranged in an airtight container, for 4 days.
