Vegan Gluten Free Spring Rolls Recipe
There’s hardly a dish that tastes of spring more than one with fresh basil and mint leaves. These vegan gluten free spring rolls have both, all wrapped up in a soft rice paper with crunchy vegetable fillings.
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Servings: 8 -10 rolls
Equipment
Ingredients
- 14 ounces extra-firm tofu
- 1/4 cup Sriracha hot chili sauce Organicville® Sriracha
- 1/4 cup kefir or cultured coconut milk So Delicious® Cultured Coconut Milk or canned coconut milk
- 1 package thin rice vermicelli noodles Annie Chun’s® Maifun Rice Noodles
- 4 shiitake mushrooms
- 2 small cucumbers
- 2 carrots
- 1 avocado
- 1 package rice papers gluten-free
- 1 cup shredded lettuce
- Fresh mint leaves
- Fresh Thai basil leaves or fresh basil
Instructions
- Drain and press tofu by wrapping in paper towels and press between heavy plates; replace paper towels and press again, as needed, pressing 30 minutes to drain. Slice pressed tofu into 6 strips, approximately ¼-inch thick.
- In a small bowl, combine Sriracha and kefir. Place tofu strips in a single layer in the bottom of a flat-bottomed bowl and pour in enough Sriracha mixture to cover strips. Roll strips in marinade to thoroughly coat all sides. Cover and refrigerate for at least 1 hour or overnight.
- Grill: Once marinated, generously spray grill with oil and preheat to medium hot. Lay marinated strips directly onto hot grill. Brush tops with remaining marinade, if necessary, to keep strips moist. Grill until golden brown; flip to cook briefly on the other side, brushing with marinade, if necessary.
- OR
- Sauté: Lay strips in a non-stick pan with 1 tablespoon oil. Turn to fry both sides until lightly browned, approximately 5 minutes per side on medium-high heat.
- Once cooled, cut each strip lengthwise into 3 to 4 thinner strips, approximately 3 inches long.
- To prepare rolls, cook rice vermicelli according to package directions. Rinse and drain. Then cut into 3-inch lengths. Boil shiitake mushrooms in a large pot of water for 5 minutes. Then dice. (If using dried mushrooms, soak them in cold water 15 minutes to rehydrate before boiling.)
- Cut cucumbers, carrots and avocado into very thin strips, approximately 3 inches long.
- Fill a flat-bottom pot with very warm water. Dip rice papers into water one at a time, soaking 5 seconds or until soft and pliable. (Use a pan with a large enough bottom so paper lies flat while soaking; try not to let the paper wrinkle.) Gently remove softened papers to a plate and spread them flat.
- To construct rolls, imagine paper circles as a clock face. At 12 o’clock, vertically place a small amount of cut vermicelli noodles, mint and basil leaves, lettuce, mushrooms, cucumbers, carrots and avocado. Top with 2 to 3 strips of tofu. Repeat ingredients over tofu.
- Pick up the paper at 6 o’clock and bring it up toward 12 o’clock, folding it over ingredients. Then take the paper at 9 o’clock and wrap it tightly around the ingredients. Roll up the wrap all the way to 3 o’clock. The rice paper will stick to itself in this tight roll shape.
- Serve chilled with your favorite gluten-free sauce like San-J Thai Peanut Sauce.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.