This is a recipe I’ve been looking forward to cooking for a long time. I love rice paper spring rolls, although they can be slippery little eels. The best method is to double wrap them. This ensures that they do not burst while frying, plus it makes them super crispy. I like to dip my spring rolls in Ponzu sauce. Use a napkin though because these can be messy.
Tip – Add the microgreens to the mixture just as you are wrapping it. This way, all the goodness of the greens will be packed in because no pre-cooking is required. Use up any bits and bobs from the fridge, peppers, radish, spring onions, sweet potato, lettuce, anything goes.
Servings:
8
Prep time:
15 Mins
Cook time:
40-45 Mins
Plant count:
13
Ingredients
2 tbsp sesame oil
1 block of extra firm tofu
1 small white onion
1 garlic clove
1 small piece of ginger
4 small chestnut mushrooms
1 carrot
A small piece of white cabbage
2 spring onions
4 green beans
1 tsp Chinese 5 spice
3 tbsp soy sauce
1 tbsp maple syrup
4 rice paper wraps (I made two spring rolls but there’s enough filling for 8)
Vegetable oil for frying
Directions
Chop the tofu and vegetable into tiny pieces
Add to a frying pan with sesame oil on a medium heat
Add the 5 spice, soy sauce, and maple syrup
Cook on a medium heat for 30 minutes
Add some hot (almost boiling) water to a large plate with a high rim. Dip the rice paper in the water for 3 – 4 seconds, then place on another plate. Add 3 – 3 tbsp of the mixture then wrap and double wrap with fresh rice paper
Heat the vegetable oil in a small frying pan on a med- high heat. Gently place the spring rolls into the oil (remember they are slippery eels).
Fry for 10 minutes, turning regularly.
Smorgs:
Extra Fresh Microgreens, Chilli and Spring Onion Oil
