Vegan Tofu Spring Rolls
A fresh and healthy vegetarian spring roll recipe features tofu, noodles, and mint, offering a plant-based take on Thai or Vietnamese-style rolls.
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Instructions
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Press tofu for 30 minutes between towels under a heavy object.
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Slice the pressed tofu into thin strips.
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Heat soy sauce, olive oil, sesame oil, and ginger in a skillet; sauté tofu strips for 5-7 minutes until lightly crisp. Remove and drain on paper towels.
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Combine drained tofu with cabbage, carrots, and noodles in a large bowl.
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Soften one spring roll wrapper in warm water for 5-10 seconds. Lay the softened wrapper on a board.
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Place 2-3 tablespoons of the tofu mixture horizontally below the center of the wrapper. Add 2-3 mint leaves.
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Fold in the sides, roll tightly from the bottom, and seal. Repeat for all remaining wrappers and filling.
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Serve immediately whole or cut in half with dipping sauce.