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Lemongrass Tofu Fresh Spring Rolls

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Course: Side Dish , Main Course
Cuisine: Thai , Vegan

Ingredients

  • One package rice noodles bún tÆ°Æ¡i, 300 g
  • rice wrappers I used about 12
  • ~12 leaves Romaine lettuce
  • 1 lb Lemongrass Tofu
  • Optional: Cucumber sliced into 3 inch strips
  • Optional: Goi Cuon voi Tuong Dau Phong>quick pickled carrots and daikon Goi Cuon voi Tuong Dau Phong>quick pickled carrots and daikon

Instructions

    Cup of Yum
  1. Cook rice noodles until tender, then drain. Pour back into a pot and cover with cold water to get rid of extra starch. Drain again and segment into servings in a colander or strainer (makes it easier to separate later, as they tend to cool as one giant clump otherwise).
  2. To prepare, dip a rice wrapper in hot water and place on a large plate to soften. Place one leaf or romaine on top, ripping it into segments to fit in the middle of the rice wrap. I like to push the contents of my wrap just under the middle actually.
  3. Layer about a 1/3 cup of rice noodles along the romaine. You can also add the quick picked carrots and daikon and cucumber here, but I didn't have those on hand. The main attraction here is the lemongrass tofu. Add 3-4 slices, then wrap by folding the sides in and then rolling up.
  4. Repeat until you run out of tofu, or until you've made as much as you'd like to eat.
  5. Serve as is, or with some vegetarian dipping sauce