There are many times when I enjoy a good night of ordering in and relaxing with a movie. However, when I can, I would rather make my own version of things I would normally get from a take-out place. I can usually make it healthier, save myself money, and most often it tastes better than what I would have ordered. In this instance it was chinese night and I was wanting spring rolls! Whenever we order chinese I always have to get a vegetable spring roll on the side. The only problem is that they are usually greasy due to being fried. I knew I could do better. So behold my own vegetable spring roll!
Tracey’s Spring Roll
Notice how you can see through the wrapper and get a good look at all the delicious veggies inside. I love this 🙂 This is due to using clear rice wrappers and baking them instead of frying. Honestly, these are so easy to make! Here’s the recipe:
Tracey’s Spring Roll
Ingredients:
rice wrappers
firm tofu
assortment of your favorite vegetables ( I used red bell peppers, broccoli slaw, carrots, mushrooms)
2 Tbsp soy sauce
sesame seed oil
Directions:
1. Chop veggies into small pieces and saute with a little olive oil
2. Add tofu and soy sauce and continue cooking until vegetables are soft
3. Preheat oven to 400 degrees
4. Fill a bowl large enough to fit the wrappers with warm water
5. One at a time, soak the wrappers in the water for 20-30 seconds or until soft
6. Lay the wrapper on a towel and pat dry
7. Fill the center of the wrapper with some of the tofu/veggie mixture (do not overfill or the wrapper will break)
8. Begin at one end, fold in the sides and roll up, sealing the veggies inside
9. Continue with the rest of the wrappers and mixture
10. Place on a baking sheet and lightly brush sides of rolls with sesame oil
11. Bake at 400 degrees for about 20 minutes, flipping half way through
These were sooooo good 🙂 I would take these over the fried ones from the chinese place any day. They were nice and crispy from the oven, but didn’t have the grease that normal spring rolls do. I served them with Trader Joe’s mango chutney and extra soy sauce for dipping and some sauteed broccoli. Delish!
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