Summer Spring Roles: Fresh Food Box

For our June Fresh Food Box, we are making Gluten-Free, Vegan-friendly, fresh summer spring rolls. We hope you enjoy this recipe as a nice way to welcome the warm weather!

This recipe is adapted from Vancouver with Love

In your bag, you will find:

1 pack of Rice paper wrappers

Carrot

Red bell pepper

Cucumber

1 pack of Tofu

Mango

Sweet Red Thai Chilli Sauce

Canola Oil

Red Chili Pepper seasoning

Preparing the Tofu

• Season the tofu as you desire with the Red Chili Pepper seasoning

• Cut the tofu into long rectangular strips, cutting 1-2 per spring roll

• Heat the oil in the pan and then place the tofu strips in the pan at medium heat.

• Cook for 3-4 minutes on one side until the bottom is a golden color, then flip

• Cook for another 3-4 minutes and then take them off the pan and set them to the side.

  
  

Preparing the vegetables

• Cut the cucumbers into thin strips that are about the diameter of a pencil. It is recommended to use 2-3 strips per spring roll.

• Do the same for the red bell pepper, mango and cucumber, with the recommended amount per spring roll being 1-2.

  
  

Preparing and rolling rice paper

• Pour warm water into a large plate or wide shallow bowl and submerge 1 rice paper wrapper. Flip after 5 seconds and then remove and place on a plate or cutting board.

• Place all contents (sliced vegetables, and cooked tofu) on the lower section of the rice paper wrapper, around an inch away from the edge, horizontally.

• Fold up the bottom of the rice paper over the contents so that they are just covered. Proceed to fold the left and right sides of the rice paper over the center.

• Roll the spring roll until the wrapper is completely formed into a roll.

• Enjoy with sweet red Thai chili sauce!