Crispy Spring Rolls With Spicy Tofu Vegetables And Toasted Nuts Recipes

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CRISPY SPRING ROLLS WITH SPICY TOFU, VEGETABLES, AND TOASTED NUTS



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

Spring rolls, made with moistened rice paper wrappers, are surprisingly easy to assemble -- and are ideal for a buffet or light lunch. These rolls are broiled until they are lightly browned and crispy.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12 rolls

Number Of Ingredients 14

2 tablespoons canola oil
2 teaspoons minced ginger
2 cloves of garlic, minced
1 cup oyster mushrooms, finely chopped
1 package (8 ounces) flavored baked tofu, cut into 1/2-inch cubes
1/2 cup finely diced carrot
1/2 cup water chestnuts, finely diced
2 tablespoons tamari sauce
1/2 cup toasted peanuts or walnuts, coarsely chopped
1 teaspoon sesame oil
2 green onions, minced
12 eight-inch round dried rice-paper wrappers
1 head Boston or Bibb lettuce, leaves separated and washed
Lime and Soy Dipping Sauce, for serving

Steps:

  • Heat a wok or medium saute pan over medium heat. Add the oil and swirl to coat. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the mushrooms and tofu and stir-fry for 2 minutes. Add carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
  • Add tamari sauce. Cook, stirring occasionally, until vegetables are heated through, about 2 minutes. Stir in nuts, sesame oil, and green onions and toss to combine. Remove from heat.
  • Fill a bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Then carefully transfer it to a dry work surface.
  • Arrange 2 to 3 tablespoons of the spring roll filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
  • Coat a large baking sheet with a cooking oil such as canola. Use just enough to keep the rolls from sticking. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with cooking oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes, checking frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in a lettuce leaf, with Lime and Soy Dipping Sauce.

Nutrition Facts : Calories 168 g, Fat 8 g, Fiber 2 g, Protein 8 g

CRISPY SPRING ROLLS WITH SPICY TOFU, VEGETABLES, AND TOASTED NUTS



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

Provided by Ying Chang Compestine

Categories     Nut     Broil     Vegetarian     Kid-Friendly     Dinner     Lunar New Year     Tofu     Carrot     Lettuce     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Kosher     Small Plates

Yield Makes 12 spring rolls

Number Of Ingredients 14

2 tablespoons olive oil or canola oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
One 8-ounce package Thai- or teriyaki-flavored tofu, cut into 1/2-inch cubes
1 cup (about 3 ounces) finely chopped fresh oyster mushrooms
1/2 cup finely diced carrot
1/2 cup finely diced water chestnuts
2 tablespoons tamari sauce
3/4 cup toasted peanuts or walnuts , coarsely chopped, 1/4 cup reserved for garnish
2 green 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

Steps:

  • 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, green 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 3 tablespoons of the filling in an even horizontal mound just below the center 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 broiler. 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. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil 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.

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