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Vegan Rice Paper Salad Rolls

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Vegan Rice Paper
Salad Rolls

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Ingredients

16 oz package of extra firm tofu, sliced (though if you prefer other protein, any seafood makes an excellent substitute)
12 oz package of Valicenti Ramen
Package of spring roll wrappers, 14-16 sheets
Medley of vegetables, sliced matchstick or shaved (we used carrots & cucumber)
Green onion, free of whites and tail (helpful for structure)
Dill salad greens (we got ours from Neighbor’s Acre Farm, but parsley and cilantro make great choices as well!)
Sriracha to taste, optional (or use as a garnish)
Avocado, sliced for garnish

Marinade
1/4 c rice vinegar
1/4 c soy sauce
1 tbsp maple syrup
1 tsp ginger
1/2 tsp garlic powder

Dipping Sauce
2 tbsp soy sauce
2 tbsp water
2 tbsp lime juice
2 tbsp brown or cane sugar
1 clove of garlic, minced

Method

Begin by combining all ingredients to marinade. Place tofu in the marinade and let it sit for at least one hour in the fridge. Then, grill over medium heat for 4-6 minutes on either side before setting aside to let cool. (This step can be done in advance)

Next, combine ingredients for the dipping sauce, combining well in a bowl before chilling in refrigerator. Make sure your veggies are prepped and ready, and have an assembly station ready with a kitchen towel laid out, a tray ready on the side with a lip to hold water, all your veggie add-ins.

Cook ramen as the package instructs, then strain and rinse with cold water. Then, place in bowl, and then add to assembly station along with tofu.

Fill the tray with warm water, and begin soaking spring roll wrappers as needed until translucent and soft, though be gentle in handling as they do get fragile. Then, carefully lay the wrapper out on the towel, making sure it’s spread out as much as possible. Fill with all the add-ins you’d like (hold the green onion for the moment), and then we get to wrapping!

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Fold up from the bottom as pictured above. Place your green onion on top of your filling, and then fold the top edge down. Fold one side up, then carefully tuck and roll until you have your salad roll assembled. Go as slowly as you need to to keep the wrapper in one piece. The Kilted Chef also has a fantastic video on his Facebook page that also demonstrates how to roll these!

Repeat as many times as needed. This recipe makes approximately 12 rolls.

Serve with dipping sauce on the side, and enjoy!

(Note: If you make these in advance, store in the fridge under a damp towel until you’re ready to serve!)

Serves 6 as a side, 3 as a main course.