Get ready to roll into flavour town with these irresistible high-protein vegan spring rolls! Packed with vibrant vegetables and firm tofu, these crispy delights are bursting with Asian-inspired goodness. Tofu is a fantastic source of plant-based protein, while ginger adds a zesty kick and aids digestion. Perfect for a light lunch or a delightful starter!
grated
finely chopped
chopped
crumbled
Grate the carrot, finely chop the cabbage, and chop the mushrooms. Crumble the firm tofu into a bowl.
Heat the sesame oil in a large frying pan over medium heat. Add the crumbled tofu, ginger powder, rice vinegar, and dark soy sauce. Cook for a few minutes, stirring well, until the tofu is lightly browned and fragrant.
Add the chopped cabbage, mushrooms, and grated carrot to the pan with the tofu. Continue to cook patiently over medium heat, stirring occasionally, until the vegetables have softened and reduced in volume.
Fill a shallow dish with warm water. Hydrate one sheet of rice paper by submerging it in the warm water for a few seconds (count to three), then carefully remove it and place it on a wooden chopping board to absorb any excess water.
Place a spoonful of the cooled tofu and vegetable filling onto the centre of the hydrated rice paper. Carefully fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to form a spring roll. Repeat with the remaining rice paper sheets and filling.
Sprinkle black sesame seeds onto the outside of each assembled spring roll, gently pressing them to adhere.
Heat a little more sesame oil in the frying pan over high heat. Place the spring rolls in the pan and cook until they are crispy and golden brown on all sides. This should only take a few minutes per side.
Carefully remove the cooked spring rolls from the pan and arrange them on a serving plate. Serve immediately with extra soy sauce for dipping.
Ensure the tofu and vegetable filling has cooled slightly before adding it to the rice paper. This prevents the delicate rice paper from tearing.
Don't overcrowd the pan when cooking the spring rolls; cook them in batches if necessary to ensure even crisping.
For an extra flavour boost, add a crushed garlic clove and a pinch of chilli flakes to the tofu filling while it's cooking.