Crispy Shallot Spring Rolls with Seared Tofu
Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, Middle Eastern and Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll'). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture.
For the spring warp,you can use various kinds, from the rice roll wrap, to flour and even egg rolll wrap.
- 8 ounces extra firm tofu pressed*
- 3-4 Tbsp coconut aminos
- 2 tsp chili garlic sauce or sub red pepper flake // optional
- 1 Tbsp avocado oil
- 1 heaping cup thinly sliced shallot
- 1/4 cup brown rice flour
- 1/4 tsp sea salt
- ~2 Tbsp avocado oil for cooking — if avoiding oil, omit and use a non-stick pan
- 8 rice paper wrappers* we like the Three Ladies brand
- 1 ½ cups cooked thin rice noodles
- 1 cup fresh mint cilantro, or Thai basil (mint is our favorite!)
- 4 cups thinly sliced/shredded veggies such as bell pepper, carrot, radish
- For Serving optional
- Peanut Sauce
- Sriracha or Chili Garlic Sauce
Marinate tofu with coconut aminos Chili garlic sauce is optional and adds cook. coat your shallot in brown rice flour and salt and begin sautéing until crispy and brown. then cook the tofu, simply sear on both sides then transfer to the oven to continue cooking. This will ensure it firms up and browns. In a bowl of hot water soften your rice paper, Top with veggies, rice noodles, tofu, shallot, fresh herbs and Roll. serve and enjoy!