Banh Mi Spring Rolls with Lemongrass Tofu
Make these spring rolls for a healthy lunch on the go that's naturally vegan and gluten-free.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 6 spring rolls
For the tofu:
- 1 block extra firm tofu
- 1 lemongrass bulb minced
- 1 inch ginger knob minced
- 2 garlic cloves minced
- 2 Tablespoons liquid aminos (can substitute with soy sauce)
- 3 Tablespoons neutral oil (I used grapeseed)
- 1/2 Tablespoon lemon juice
For the pickled vegetables:
- 1 carrot julienned
- 1 jalapeno sliced
- 1/2 cup rice vinegar
- 2 Tablespoons cane sugar
- 1/2 cup warm water
Remove tofu from packaging and wrap in paper towels. Place on a plate and put a heavy object on top. Let sit while preparing the marinade.
Whisk together all ingredients for marinade in small bowl.
Cut tofu into strips. I sliced the tofu vertically and cut those strips in half. Place in marinade and let sit for 15 minutes.
Start preparing pickled vegetables. Add cane sugar to warm water and stir until sugar is dissolved.
Add vegetables to jar and pour water sugar mixture as well as the vinegar in the jar.
Close jar and shake well. Set aside.
Heat a small pan over medium heat and drizzle some oil on the pan.
Cook tofu for 3-5 minutes until light brown.
To assemble spring rolls, gather cilantro, spinach, tofu, pickled vegetables, and rice paper rolls.
Get a large bowl of warm water and dunk rice paper in for a few seconds. Lay rice paper roll on a plate.
Add a few sprigs of cilantro and a small handful of spinach.
Add 3 tofu strips and top with some pickled vegetables
Roll bottom of rice paper roll away from you one time until all the fillings are tucked in.
Fold in both sides.
Finish rolling and press on edges of rice paper so they stick together.
Mix Sriracha and mayonnaise to make the dipping sauce.
Serving: 1spring roll | Calories: 215kcal | Carbohydrates: 20.1g | Protein: 4g | Fat: 8.5g | Saturated Fat: 0.8g | Sodium: 570mg | Fiber: 1g | Sugar: 6.2g