Nutty Spring Rolls Yields 6 Large Spring Rolls This recipe combines several good sources of protein — tofu, mung bean sprouts and walnuts — with a hefty dose of greens. It makes a wonderful appetizer or a light dinner with a salad and a cup of egg drop soup. Spring rolls are best eaten the day they’re made.
Prep Time: 25 minutes
Cooking Time: 5 minutes
2 cloves garlic, minced
1 6-ounce package Baked Five Spice Tofu, cubed small
2 cups mung bean sprouts
1/4 cup chopped walnuts
4 cups shredded kale
1 tablespoon tamari
1 tablespoon mirin
6 large rice papers
1. Heat wok over high heat until very hot. Add sesame oil, then add garlic and tofu; cook 1 minute, stirring constantly. Add walnuts; cook 1 minute. Add bean sprouts; cook 1 to 2 minutes. Add kale; cook 1 minute.
2. Combine tamari and mirin in a small cup. Add to stir-fry; remove from heat and let cool.
3. In a large flat pan, soak one rice paper in very hot water for 30 seconds or until soft. Remove to a clean kitchen towel. Place 1/2 cup of stir-fry mixture across bottom third of rice paper, leaving 1 inch of free space on either side. Fold the bottom of the paper up, then the sides. Roll to create a tight cylinder.
4. Cut each roll in half and serve immediately with Spicy Soy Dipping Sauce. Or, cover rolls with a damp towel and store in a sealed plastic bag in the fridge for up to 6 hours.