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Crunchy Asian Spring Roll Wraps

Updated: Jun 22, 2023


Crunchy Asian Spring Roll Wraps


Some variation of this is constantly in my rotation for lunch so I decided to finally write everything down! A super easy, quick, and easily customizable option for busy days.


Prep:

-The tofu could be pressed anytime in advance and just stored in an airtight container

-You can chop the veggies anytime as well and same thing store in an airtight container


Tips:

-You can sub the tofu for any protein you want- this would be great with shrimp, salmon, or even ground chicken or pork

-You can sub the cabbage for any veggies you want- think carrots, Napa cabbage, bok choy, etc.

-I use my Asian Slaw as the filling here when I have leftovers and it works great!

-You can omit or reduce the gochujang if you don't like spice or can't find it locally (I find mine on Amazon- linked below in the shopping section!)


Leftovers:

-I find the spring rolls don't hold up great when made too far in advance or leftover. I would suggest making the components separately and then you can easily use those leftovers to make fresh wraps the next day or even a few days after



 

The recipe:

Crunchy Asian Spring Roll Wraps


Prep time: 10 minutes

Cook time: 15 minutes


Serves: 6-8 wraps

For the tofu sauce

1 tablespoon of gochujang

1 tablespoon mirin or sugar (feel free to reduce or omit to your liking)

1 tablespoon soy sauce

1 teaspoon fresh grated ginger (reduce by about half if using ground ginger)

1 teaspoon sesame oil

1 teaspoon rice wine vinegar

For the tofu

1 block firm or extra firm tofu, cut into slices

1 tablespoon mild oil for frying- avocado oil or a light sesame oil (not toasted sesame)

For the filling

3 cups cabbage, chopped

3 scallions, chopped

1 package seaweed snacks

2 cups sticky or white rice

For the wraps

6-16 spring roll wrappers (you can either single or double wrap these)

1 tablespoon mild oil for frying- avocado oil or a light sesame oil (not toasted sesame)

Instructions:

  1. Unwrap the tofu from it's container, and line a plate or baking sheet with paper towel. Set the block of tofu on top, and then top with more paper towels. Set something heavy on top of the tofu for 10-15 minutes to drain out some of the moisture

  2. Mix all the tofu sauce ingredients together in a small bowl, whisk and set aside

  3. Remove the tofu block from the press you created and pat to dry. Then cut into slices. I recommend slicing it once down the middle to cut the slices in half first before slicing through the block

  4. Heat 1 tablespoon of your oil into a non-stick sautee pan until just shimmering

  5. Gently lay the tofu slices into the oil and brown 2-3 minutes per side

  6. While that's cooking, chop up your cabbage and scallions

  7. Remove the tofu from the oil, drain any excess oil (or reserve in a bowl for frying the wraps), and wipe out the pan. Then add the tofu sauce in and let that simmer 2-3 minutes.

  8. Add the tofu back to the pan with the sauce so the sauce coats the tofu- 1-2 minutes

  9. While that's heating up, get your seaweed package opened and ready, and your rice (I use microwaveable rice so just pop it into the microwave while the tofu cooks. Rice linked in the shopping section below!)

  10. Put some warm water in a shallow baking dish or plate, and submerge your rice paper wrappers so they soften up. Do this one at a time and I find best to soften the wrapper, then assemble, then repeat. I do not suggest softening the wrappers in bulk as they are very sticky

  11. Lay down your softened rice paper wrapper, put a piece of seaweed on top, top with rice, tofu, cabbage, and scallions. Fold up all the edges to make a rectangle with everything inside!

  12. Repeat for all your wraps

  13. Heat 1 tablespoon of oil in your same non-stick pan until shimmering

  14. Fry your wraps 2-3 minutes on each side or until crispy

  15. Serve and enjoy!


 

Shopping:

*Some of these may be affiliate links


If you are lucky enough to have an Asian market near you, most of the speciality items can be found there! If not, here are some links for the speciality Asian products used in this recipe:

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