Working one at a time, place your dried rice paper wrapper under hot water for several seconds until wet. It should still feel stiff and not soft.
Place the dampened wrapper on a silicone-baking mat. On the bottom quarter of the wrapper, place a strip of your veggies of choice, a few mint leaves, a few slices of tofu and about 2 to 3 tablespoons of cooked rice. Gently fold the wrapper over once, tucking in the edges, and continue tightly rolling until the seam is sealed.
Place the rolls seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat with the remaining rolls.
Serve the rolls with a dipping sauce and serve. You can easily double or triple this recipe. The spring rolls don’t keep very well
Cut extra firm tofu into strips the size of French fries, and sauté in a lightly greased cast iron or non-stick skillet over medium heat.
Cook the tofu, turning the strips as necessary until the tofu is golden brown.
Splash with a little tamari and cook another minute or two until the tofu is lightly caramelized. Taste the tofu and if it needs more flavor, squirt it with a little more tamari.
Remove from the heat and cool.
Alternately you airfry the tofu: toss tofu with a few splashes of GF tamari or soy sauce, sprinkle with a spoonful of nutritional yeast flakes and a sprinkle of granulated garlic, lightly mist with oil and airfry at 400°F for 8 minutes.
To make a dipping sauce, I like to combine reduced-sodium tamari with a splash of rice vinegar and a little Sriracha. Alternately, you can serve the rolls with your favorite peanut or dipping sauce.
I used a Veggie Bullet for easily spiralizing, slicing and shredding the veggies.
If you want to watch me make the spring rolls, you can see it here!
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xo Julie & Kittee
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