Vegan Spring Rolls

by | Updated: December 4th, 2016

Aug
28

You’ve mastered dairy-free ice cream and egg-less breakfast scrambles. For your next vegan adventure, try your hand at spring rolls. Wrapped with rice paper and made without eggs, these plant-based spring rolls are incredibly versatile—they can be eaten raw or baked, and packed with any of your favorite veggies. Whether you’re cooking for your family or attending a potluck, this dish will impress vegans and non-vegans alike.Thai Spring Rolls

Vegan Spring Rolls

Serves 4-8

Ingredients

4 oz. extra firm tofu, evenly sliced (can be marinated overnight for extra flavor, if desired)
4 oz, brown rice pad Thai noodles
1 cup broccoli slaw
1 small avocado, thinly sliced
1 zucchini, thinly sliced
Coconut oil, melted, to coat
Sesame seeds, to garnish
8-16 rice paper rolls, for double wrapping

Chili Teriyaki Sauce

⅛ cup teriyaki coconut aminos, plus extra for dipping, if desired
1 tsp chili paste

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine sauce ingredients and spoon half over tofu slices. Save the remaining sauce for the noodles.
  3. Cook noodles according to package directions. Once almost cooked, drain and rinse to stop the cooking process. Pour in the rest of the sauce and mix until coated.
  4. Set out all your ingredients, so you can work without pausing. Rice paper can get too soft and tear if it’s left out too long.
  5. Make one spring roll at a time. Run one rice paper under a slow stream of warm water for a second to moisten both sides. Place it on a non-stick surface and add two slices of zucchini, about 1/8 cup of noodles, broccoli slaw, 1-2 slices of tofu and 2 slices of avocado.
  6. Fold one edge of the rice paper on top of the filling. Take the two touching sides and fold them inward to seal.
  7. Hold the top of the rice paper and roll from the first folded side to the other. Tuck the filling under as you roll. (During baking, rice paper has a tendency to rip, so double rolling is recommended, but not required.) Place roll onto prepared baking sheet and continue the process until all filling has been used.
  8. When finished, lightly coat each roll with coconut oil and sprinkle with sesame seeds.
  9. Bake for 20 minutes, flipping halfway through.
  10. Let cool for 5 minutes and serve with a side of teriyaki coconut aminos.