Healthy Vegan Spring Rolls Recipe:
I know I owe you an apology for not uploading a single post for good 10 days. I am sorry, but I had to rush to attend Hubby’s grandpa who was hit by a speeding car that ran over his ankle, causing severe injuries that took two surgeries to fix his ankle. Though he is better now but at 90 it will take a while before he can walk on his own again , pray that he heals fast for nothing is more depressing than being bed ridden for an otherwise sturdy and active man at his age.
Well, before I heard this news on the 7th I was making us a light and healthy lunch of spring rolls stuffed with mung bean sprouts and tofu. I did have the pictures but was too upset over the news to write my post, had thought I shall update it whenever I get time but time is a luxury one cant afford while attending hospital matters. Now that he’s better and I am back home, here’s the recipe for my healthy vegan Spring rolls. I used tofu, mung bean sprouts, lettuce, purple cabbage and shallots for the filling, to add flavor was my coarsely pestled sauce of mint, garlic, raw mangoes and onion and a final touch of capers and fresh parsley was just right to add a balance of flavors to the gluten free rolls.
- 4 rice paper rolls, 8 inches diameter
- 4 long thick strips of tofu , about 200 gms
- 1/2 cup Mung bean sprouts
- ¼ cup shredded purple cabbage
- 2 spring onions, spilt into half and thinly sliced along with soft greens
- 2 large lettuce, each cut into two halves
- Some capers
- 5-6 cloves of garlic
- 1 hot green chili
- 1 tablespoon chopped raw green mango
- About 8 fresh mint leaves
- Some olive oil
- Salt, dry oregano and pepper
- Couple of springs of fresh parsley
- A teaspoon of lime juice
- In a mortar and pestle crush together the garlic, chili, mint leaves and raw mangoes. Add a teaspoon of olive oil and a pinch of salt and give another pestle and keep aside.
- Brush a hot frying pan with olive oil, sauté the tofu slices, sprinkle salt and oregano and drain out.
- In the same pan sear together the purple cabbage, spring onions and sprouts for only a minute and strain out and add the lime juice and a pinch of salt.
Arranging the spring rolls:
- Now, take water in flat bowl and immerse the rice sheet in water for 3-4 seconds and spread flat on a towel. Repeat for each rice sheet one at a time, do not worry the sheets softens on its own after a couple of minutes after being spread on the towel.
- On your work surface place the soften rice sheet, slather with the mint-garlic paste and place a lettuce leaf at the centre along its diameter. Place the lettuce such that it covers only 2/3rd of the sheet and spreads a little over the periphery of the sheets.
- Place the tofu strip along half of the diameter over the lettuce, follow up with a generous load of veggies and sprout salad.
- Finally add 5-6 capers, a spring or two of parsley, sprinkle a little salt, pepper. Now first fold the free end of the rice paper over 2/3rd of the filling, then carefully roll in both the breadth wise ends tucking the entire filling together. Leave the tofu and lettuce protruding out of the one lengthwise end open.
- Repeat the process with the other rolls. Simply grab the fresh crunchy spring roll and gobble down.
Dos and Don’ts:
- Try this recipe with your own choice of filling; I did have an urge to dress up some cream but did ward it off, see if that gives you some idea.
1. Do not soak the rice paper in water for longer than 3-4 seconds else it will become too soggy to handle later on.