Vietnamese Tofu Spring Rolls

Egg rolls are variations of fried foods usually made with meat even though they contain vegetables too. People use different types of meat including chicken and pork to prepare this food. In addition, egg rolls are wrapped with a thick wrapper which is based on eggs. The veggies used in egg rolls usually include carrots and cabbage. There is no doubt that egg rolls are popular, but as the awareness of the importance of health grows, more and more people are turning to spring rolls as a healthy alternative. Spring rolls are similarly rolled appetizers originating from Southeast and East Asia. The main difference is that they are usually made only from vegetables.

The fact that spring rolls often come without meat is one of the main reasons why people prefer them. In addition, spring rolls are served without being fried and cold, another great advantage of eating this type of rolled appetizers. Spring rolls come with a rice paper wrapper, which is different than the deep-fried wrapper made with egg and wheat flour found in egg rolls.

Spring rolls are tasty because they can be dipped in different sauces. One of the most used sauces is kecap manis. For those who didn’t know, this is the Indonesian term for sweet soy sauce. Kecap manis has a distinctive sweet taste. This aromatic soy sauce comes with a dark color and has a texture of syrup. The sweet soy sauce contains roasted grain, boiled black soybeans, Aspergillus wentii mold and water. Due to its specific taste, it can’t be used in every meal, but spring rolls taste fantastic when kecap manis is present.

The History of Spring Rolls

While we are talking about spring rolls, it is good to learn more about their history. As we have mentioned before, they are available in a wide range of sizes, shapes, and fillings which make it a little bit difficult to determine the origin of this delicious snack. What is known for sure is that people in East and Southeast Asia have used it for many hundreds of years. Most experts agree that China can be considered the home of this snack.

Back in those days, they were a seasonal food which was obviously used during the spring. Chinese people have used a pancake form food packed with fresh spring veggies. This was considered to be the best way to boost the level of nutrients after the winter period when fresh fruits and vegetables were not available.

It is also good to know that spring rolls have been used for a very long period of time in Hong Kong, Singapore, Taiwan, Thailand, Malaysia, Vietnam and South Korea. There are similar foods in Europe and Central and South America too.

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Vietnamese Tofu Spring Rolls

July 19, 2016

by Kasia Kines

Category Appetizer Appetizers & Snacks Asian Asian Member Recipes Recipes

Persons

4

Notes

Dipping Sauce #2 is a Basic Vietnamese dipping sauce - makes ¾ cup!

Ingredients

• 3 ounces dried rice vermicelli
• 7 ½ ounces firm tofu
• 1 teaspoon sesame oil
• 1 tablespoon peanut oil
• 1 packet 6 inch square or round rice-paper wrappers
• ½ small Lebanese cucumber, cut into julienne strips
• 1 carrot, cut into julienne strips
• ½ teaspoon sea kelp
• ½ teaspoon coconut sugar
• ½ cup fresh mint or cilantro
• 1/3 cup roasted salted cashews, roughly chopped

Dipping Sauce #1

• 3 tablespoons hoison sauce
• 2 tablespoons kecap manis or ketchup
• 1 tablespoon lime juice

Dipping Sauce #2

• 3 tablespoons lime juice (1 large lime)
• 2 tablespoons coconut sugar
• ½ cup filtered water
• 2 ½ tablespoons fish sauce

Optional:

• 1 small garlic clove, finely minced
• 1 or 2 Thai chilis, thinly sliced

Instructions

1. Place the vermicelli in a bowl, cover with boiling water, leave for 10 minutes. Drain well.
2. Pat the tofu dry and cut into four slices. Heat the oils in a large frying pan and cook the tofu over medium heat for 3 minutes each side, or until golden. Drain on paper towels.Cut each slice into four width ways.
3. Fill a bowl with warm water. Dip one wrapper at a time into the water for about 15 seconds, or until pliable.
4. Place the wrapper on a work surface, top with some vermicelli, tofu, sugar, sea kelp, cucumber, carrot, cilantro and cashews.
5. Roll tightly, folding in the sides and put on a plate, seam-side down.
6. Cover with a damp cloth and repeat.
7. To make dipping sauce #1, place the hoison sauce, kecap manis and lime juice in a bowl and mix. Serve immediately with the spring rolls.
8. To make dipping sauce #2, mix all ingredients except fish sauce and taste. If you like the taste, add fish sauce. Taste again and adjust.

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