Recipe: Teriyaki Spring Rolls by Jennah Jensen
Hello YZM community! These Teriyaki Spring Rolls came about when one day we ordered take-out and to our surprise, they gave us way more teriyaki sauce than we could eat! Naturally, I didn’t want to just throw it away so I tried to come up with some way to use it with what we already had on hand. That’s when these were born and we haven’t been able to stop eating them since! We love them because they’re light and filling all at the same time… contradicting, I know but you’ll have to try them to see what I mean! The marinated tofu gives them a burst of flavor and satiating nutrition, high in protein, calcium and even iron! The herbs give a crisp freshness while the noodles add a light and airy texture. Finally the creaminess of the avocado truly ties everything together! I hope you’ll give these a go and enjoy them as much as we do!
Ingredients:
1 block extra firm tofu, sliced + marinated in teriyaki
12 rice paper sheets
1 package maifun/vermicelli rice noodles
2 medium-large avocados, sliced
1 bunch fresh green onion, sliced
1 bunch fresh basil
several ounces of teriyaki sauce for marinating
Method:
When working with tofu, think of it like a sponge… you want to squeeze or press out any excess liquid so that it can reabsorb all the yummy seasonings you add to it! So, to kick off this recipe we’ll do exactly that! Once you’ve got the tofu out of the package, using gentle pressure and perhaps clean kitchen towels, try to get any of the excess water out.
Next, cut the block widthwise into 12 even slices. Add the slices to a container for marinating and cover completely with teriyaki sauce. Ideally try to let them synergize overnight, otherwise you can get away with several hours but the longer you marinate, the more flavor they’ll have!
Once they’re done marinating, put them on a lined baking sheet and bake for about 20 minutes at 350 degrees F. or around 180 C. Once done, set aside for assembly.
While the tofu is baking, cook the rice noodles according to package instructions. Drain and set aside for assembly.
Now it’s time to get the rest of the ingredients sliced and ready for assembling the rolls. The rice paper sheets become pliable by running them under water, but once they’re wet, you’ll want to work somewhat quickly so that they’re easy to roll. As time goes on, if they become too pliable they’ll be difficult to roll so that’s why it’s important to have all of the ingredients prepped and ready to go, making for a cohesive assembly! My method is to: Slice the avocados in half lengthwise, remove the pit, then score each half into one-thirds. Slice up the green onion and pluck the basil leaves off their stem, leaving them whole. Collect all of the ingredients together at a “rolling station” handy within reach.
Finally it’s go time! Making one roll at a time, take a rice paper sheet and run both sides under water. Another way of doing this is to fill a shallow plate with water and gently submerge each side. Whatever works best for you! Place the wet sheet on a clean, flat surface and for each roll add several leaves of basil, a sprinkle of green onion, a handful of the noodles, one piece of baked tofu and one slice of avocado. Roll it up like a burrito or however is easiest for you! Be patient with yourself if it takes a little while to get the hang of this, they will taste delicious no matter how they look! Sometimes we even omit the sheets all together and turn it into a noodle bowl topped with fresh squeezed lime juice instead! Have fun with it and enjoy!
Makes 12 spring rolls.
Jennah Jensen is a vegan, blogger and recipe extraordinaire! You can follow along her adventures, find her recipes and be inspired by her musings here and follow along on Instagram @jennahjensen