The Best Ever, Spring Rolls

I love spring rolls. They are refreshing and delicious but need to be done right. The worst is a flavorless spring roll. I want to bite into a burst of bright flavors from all the herbs and deliciousness wrapped inside.  They might seem intimidating but give yourself grace the first time you roll a spring roll and then from there you will be on a roll ;) 

Scroll for my top 4 tips for the ‘best-ever’ spring rolls.

4 tips for the ‘best-ever’ spring rolls.

1. Forget the lettuce and rice noods and make the inside of that spring roll an herb garden. Cilantro, Thai basil, and mint, and lots of it. 

2. Sauce it up! What’s a good spring roll without an epic sauce to dip it into. This spicy peanut butter dipping sauce is all time. 

3. Because we are holding the rice noods, I like to make a panko crusted protein. My preference is tofu but shrimp or chicken would be great, too. Use the standard breading procedure (flour, egg, then seasoned panko) and throw it in the oven at 400 for 15-20 mins or until fully cooked through and golden brown.

4. Double wrap with collard greens! The collard greens add an extra crunch and a layer of insurance as it makes the daring act of rolling a spring roll fool-proof. 

Ready in 60-75 minutes

Serves 8 rolls 

Ingredients

• 1 package spring roll rice wrappers, usually found in the asian food section of the grocery store

• 1 package tofu, cut into ½ inch match sticks

  • 2 eggs

  • 1 cup seasoned panko 

  • ½ cup flour or sub tapioca flour (GF) 

• 2 mangos, peeled and sliced

• 1 bunch, 8 stalks collard greens, cut in 4x4 squares to fit the rolls 

• 2 shredded carrots

• 1 bunch cilantro

• 1 bunch thai basil

• 1 bunch mint leaves

• 4 small persian cucumbers

• 1 cup shredded red cabbage

• Dipping sauce 

  • ½ cup crunchy peanut butter

  • ½ teaspoon low-sodium soy sauce/coconut aminos

  • ½ teaspoon rice vinegar

  • 1 teaspoon freshly grated ginger  

  • 1 clove grated garlic

  • 1 teaspoon honey

  • 1 teaspoon sriracha  

  • Coconut milk or water to thin and reach desired consistency

Preparation

1. Gather your ingredients and cooking utensils. Preheat the oven to 400 degrees. 

2. Begin to prepare tofu by cutting the block into ½ inch match sticks. Place the tofu between 3 layers of paper towels on each side. Place a heavy object such as a book or a cutting board on top of the paper towel wrapped tofu and let that sit for 15-20 minutes. Pressing tofu removes excess moisture and allows for the tofu to reach the desired consistency, this step is key. 

3. Then, whisk the eggs in a small bowl. Lightly coat the tofu in flour before dunking it into the egg mixture and then into the seasoned panko. 

4. Place on a sheet tray lined with parchment and bake for 15-20 minutes or until golden brown. 

5. In a small bowl combine ingredients for the peanut butter dipping sauce. 

6. Fill a large shallow bowl or plate with water and one by one, dip the rice paper into the water and then place onto a clean cutting board. Add your 4x4 square of collard greens in the center before adding a couple sprigs of cilantro, thai basil and mint. Sparingly add cucumber, carrots and cabbage before placing a piece of golden tofu inside. 

7. Fold in both edges of the rice paper (left and right). Then, begin to tuck and roll until you have yourself a delicious spring roll. Repeat. 

8. Serve chilled with sauce on the side.