Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts

Ingredients for Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts

• 2 tablespoons olive oil or canola oil

• 2 teaspoons minced fresh ginger

• 2 garlic cloves, minced

• One 230g package Thai- or teriyaki-flavoured tofu, cut into 1/2-inch cubes

• 240ml (about 90g ) finely chopped fresh oyster mushrooms

• 120ml finely diced carrot

• 120ml finely diced water chestnuts

• 2 tablespoons tamari sauce

• 180ml toasted peanuts or walnuts , coarsely chopped, 40g reserved for garnish

• 2 spring onions, minced

• 1 teaspoon sesame oil

• Twelve 8-inch round dried rice paper wrappers (see note)

• 1 head Boston or Bibb lettuce, leaves washed and separated

• Lime-Soy-Ginger Sauce , for serving

How to make Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts

1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.

2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, spring onions, and sesame oil and toss to combine. Remove from the heat.

3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.

4. Arrange 2 to 45ml of the filling in an even horizontal mound just below the centre of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.

5. Preheat the grill. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.

6. Grill the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to grill for another 8 to 10 minutes.

7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.