Updated: Feb 23
There's no denying the refreshing taste of spring rolls for lunch. Some of the best ones are the rolls that you can get from a restaurant that always seem to be perfectly wrapped and have a crisp bite to them. We've managed to make a quick and easy spring roll that adds a bit of zest from lemongrass into every bite!
You can serve this dish with your preferred dipping sauce, but we recommend a peanut sauce!
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16 oz firm or extra firm tofu
3 stalks lemongrass
3 tbsp water
3 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
1/2 tbsp cornstarch or tapioca starch
oil for frying (might need more)
Using absorbent towel, wrap tofu and press using heavy weight for 10 minutes. Then slice tofu into thin long strips (about 1/2 inch wide).
Remove outer layer of lemongrass stalk and cut off dry leafy parts, leaving only the soft white base. Smash lemongrass base, then finely mince.
In a medium-sized pan, add 1/4 inch of oil. Then add cornstarch to oil and stir well (this will prevent splatter). Turn heat onto high. Once oil is hot, add tofu slices to pan. Fry tofu slices for 3 minutes each side (or until golden brown). Then move onto towel-lined plate.
In a small bowl, combine soy sauce, sesame oil, sugar, and water.
In the same medium-sized pan from before, add lemongrass to medium heat, and cook until soft (2 - 3 mins). Then add tofu to pan, and pour soy sauce mixture over tofu. Let sauce simmer until sauce thickens and reduces. Make sure to flip tofu so that both sides are coated in evenly in sauce. When done, remove tofu from pan onto plate, including the bits of cooked lemongrass.
hot water in wide bowl
rice vermicelli, cooked according to package instructions
thinly chopped lettuce
basil or mint
Quickly dip rice paper in hot water then place on plate. Make sure not to drench it, or your rice paper will become too soft to roll.
Place vermicelli, veggies, and tofu on bottom portion of rice paper. Then grab bottom edge and tightly roll ingredients up. Fold in sides near the end of the roll (about 4/5 of the way).
Place spring rolls on plate, making sure they don't touch each other (otherwise they'll stick).