Fresh Spring Rolls | PCC Natural Markets

Fresh Spring Rolls

Serves: 4

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

These fresh rolls are a light and crunchy appetizer, and their flavor is nicely accentuated with Almond-Ginger Dipping Sauce.



Combine tamari, sesame oil and ginger in a bowl and pour over sliced and pressed tofu. Let sit a minimum of 15 minutes or place in a sealed container and marinate the tofu overnight in the refrigerator.

Soak 2 to 3 wrappers at a time in a bowl of cool water for 2 to 3 minutes or until they are soft and pliable. Remove one wrapper and place onto a smooth surface.

Avoiding the outer 2 inches, sprinkle 1/2 tablespoon sesame seeds onto the wrapper. Place one cabbage leaf and a few strips of each remaining ingredient onto the wrapper. Place ingredients off to one side of the center and avoid the outer 1 to 2 inches.

Fold the smallest edge of the wrapper over the contents and roll over once. Keeping a firm hold on the center, fold the edges into the center, much like wrapping a burrito. Roll the entire piece up, trying to make it as tight as possible. Tears may occur, but it will still taste great!

Set the finished spring roll aside and start on the next roll. After completing all 8 rolls, slice each one diagonally.

Recipe by Ami Karnosh, PCC Cooks instructor

Source: Demonstrated at the Healthy Living Expo April 19, 2008 and on the PCC Cooks stage at Vegfest 2010.

More about: almonds, sesame oil, tofu


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login