BANH MI SPRING ROLLS
By 
| Prep Time | 15 |
| Cook Time | 30 |
| Servings |
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Ingredients
- 2 cups vegetables (carrots, daikon or red radish // julienned)
- 3/4 cup unseasoned rice vinegar
- 1 cup water
- 4-5 Tbsp sweetener (i.e. agave nectar, sugar, or honey if not vegan)
- 1/2 tsp sea salt
- 1 medium lime (juiced)
- 1 block extra-firm tofu
- 1 Tbsp tamari (or soy sauce if not GF)
- 12 spring roll rice papers
- 1 large bundle cilantro (large stems removed // or sub basil or mint)
- Leftover vinegar sauce OR peanut butter or almond butter sauce (for dipping)
Ingredients
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Instructions
- Preheat oven to 400 degrees F (204 C) and wrap tofu in a clean, absorbent towel and set something heavy on top to press. Once preheated, slice tofu into medium-sized rectangles (see photo) and place on a parchment-lined (or lightly greased) baking sheet.
- Bake for 25-30 minutes, or until golden brown on all sides. Generously brush with soy sauce and set aside.
- While the tofu is baking, prepare pickling sauce by combining rice vinegar, water, sugar, salt, and lime juice in a jar and shaking to combine. Taste and adjust seasonings as needed, adding more sweetener of choice for sweetness, or vinegar or lime juice for tanginess. Transfer to fridge to chill.
- Next, prep vegetables by julienning or thinly slicing radish, carrot and any other desired fillings (jalapeño is a common Banh Mi addition). Add to vinegar mixture to quick pickle in the fridge.
- Prepare station for making spring rolls by getting a surface to lay rice papers on, and heat 2-3 cups (amount as original recipe is written // increase as needed if making larger batch) water to boiling, then turn off heat.
- Drain pickled veggies at this time and reserve liquid for dipping. If opting for a nut butter sauce, prepare at this time (recipe links above).
- To prepare a spring roll, dip rice paper in hot water for 15-20 seconds, or until soft and pliable and transfer to a damp working surface (such as a cutting board). Then add 3-4 pieces tofu, pickled vegetables, 1-2 tsp sriracha or chili garlic sauce, and a large handful of cilantro. Fold over once, tuck in edges, and continue rolling over.
- Lay seam side down on a serving platter or baking sheet and cover with a slightly damp towel to keep moist. Continue until all spring roll fillings are used up - about 10-12 rolls (amount as original recipe is written // adjust if altering batch size).
- Serve with leftover vinegar sauce OR my favorite almond butter or peanut butter sauce (recipes above). Leftovers store well covered in the fridge for up to 2 days, though best when fresh.
