Saucepan@saucepan · Shared this recipeFollowFusion · appetizerVegetarian Spring RollsFresh, not fried, spring rolls filled with vegetables, shiitake mushrooms, and tofu, served with a rich fermented black bean dipping sauce.total50 minprep45 mincook5 minservings4Original recipe on funkyasiankitchen.comKeep this recipeAdd a copy of Vegetarian Spring Rolls to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 bag baby salad greens, about 5 ounces1.5 avocados, about 18 pieces, peeled and cut into thin slices8 oz fresh shiitake mushrooms, trimmed and sliced1 block fried tofu, 6.5 ounce package, you can find already fried tofu in Asian markets or substitute fresh firm tofu1 large carrot peeled and shredded on the large holes of a box grater or shredded on a mandoline0.5 bunch cilantro or basil, or a mix2 tbsp neutral oila pinch of salt and pepper8 pieces of dried rice paper, available at specialty Asian markets0.25 cup fermented Chinese black beans0.25 cup rice vinegar2 tbsp soy sauce3 large cloves garlic roughly chopped0.5 cup warm water, divided2 tbsp sugar2 stems scallions trimmed and roughly chopped0.5 cup neutral oilStepsClear checksTap an ingredient or step to check it off.1Step 1: To make the dipping sauce, put the beans in 1/4 cup warm water and let sit for at least 30 minutes. Drain the beans before continuing.2Step 2: Put the drained beans, rice vinegar, soy sauce, garlic, remaining 1/4 cup water, sugar, and scallions into a blender. Blend until smooth.3Step 3: With the blender running, add the oil slowly to make a rich creamy sauce.4Step 4: The sauce can be made ahead and keeps covered in the refrigerator for 3-4 days.5Step 5: Heat a large skillet over medium high heat for a couple mins. Add the oil, the mushrooms, and a dash of salt and pepper.6Step 6: Cook the mushrooms, stirring occasionally until they have released their juices, 2-3 mins.7Step 7: Continue to cook for a couple more mins. until the pan is relatively dry and then remove the pan from the heat.8Step 8: Put the mushrooms aside in a bowl to cool.9Step 9: Cut the tofu in half widthwise to create two thinner pieces and then cut the tofu into thin strips. Put the tofu into a small bowl.10Step 10: Clear an area on your kitchen countertop to start rolling the spring rolls. Put all of your filling ingredients in front of you so they are easy to reach.11Step 11: Fill a large bowl with warm water and submerge the rice paper into the water completely, just for a moment. Let the excess water drip back into the bowl and then put the rice paper rice on the counter (it will soften within a couple seconds). Repeat so you have two pieces of soaked rice paper, side by side. Use a paper towel to dab any excess water sitting on the rice paper.12Step 12: Place a small handful of the lettuce in the center of each rice paper. Add a tablespoon of mushrooms, a couple strips of tofu, 2 pieces of avocado, a few sprigs of herbs and 1 tablespoon of grated carrot. Roll the spring roll tightly to form a fat cigar-like roll.13Step 13: Continue preparing and rolling with the remaining sheets of rice paper. You will yield 8 pieces.14Step 14: After your rolls are finished, cover them with a slightly damp paper towel and plastic wrap. The rolls will keep for several hours in the refrigerator. Serve with the sauce on the side.getsaucepan.com/r/be8ba33b-90e5-4195-a862-719b0f8ac48a · Original: https://www.funkyasiankitchen.com/blog/vegetarian-spring-rolls/
