Light and crispy, these spring rolls are fantastic for a party appetizer or for dinner. Stuffed with veggies, rice noodles, and tofu, they make for a filling and nutritious meal. This recipe may look like it contains way too much sui choy (green cabbage) to possibly fit into the rolls, but when it pan fries for a few minutes it wilts down, so you can pack a lot of it into each roll. As an added bonus, whoever you make these for will be seriously impressed when they find out they’re not take-out!
Sui choy is also known as napa cabbage or chinese cabbage, it can be found at any grocery store and has a light green colour with white stalks. It has a milder taste than most cabbages, and is a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Iron, and Manganese.
I love the taste of deep-fried spring rolls, but honestly frying at home is too much mess and hazard for me to handle. (spitting oil is scary ok?) These spring rolls are baked in the oven, but still manage to get crispy like the spring rolls we all know and love. Eliminating the frying also makes them considerably more healthy!
Using the correct wrapper is crucial for obtaining the super crispy texture; in one of the early tests for this recipe we tried to use rice paper and it turned into a soggy mess. Let’s just say that take-out was ordered in the face of our defeat. Look for the rectangular wrappers, called either egg-roll or spring roll wrappers (they don’t contain eggs). The rolls taste great on their own, but try out the red thai sauce too; it’s awesome for dipping.
Yields: 24 rolls
Spring Roll Ingredients:
- 2 tsp vegetable oil
- 2 carrots, peeled into ribbons
- 1 rib celery, peeled into ribbons
- 1 head sui choy or other green cabbage, shredded
- 4-5 kale leaves (about 2 cups), shredded
- 1 cup bean sprouts
- 1 cup vermicelli rice noodles, cooked according to package directions
- 1/4 cup chopped green onion
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp lime juice
- 1 tsp sesame oil
- 1 tsp sriracha hot sauce
- 1/2 block extra firm tofu (200g), pan-fried and sliced into thin strips
- 1 package egg/spring roll wrappers*
*you can find these near the tofu at most grocery stores, each package contains about 40 wrappers
Spring Roll Directions:
1. Heat oil in a large pan or wok over medium heat. Add carrots, celery, and green onions and cook for about 3 minutes.
2. Add sui choy in handfuls, stirring while adding. It will shrink down quickly so you can add more as this happens. Add kale and bean sprouts, stirring to mix.
3. Add the soy sauce, rice vinegar, lime juice, sesame oil, and sriracha and cook for 1-2 minutes.
4. Remove from heat and add rice noodles, stirring the filling well. Ensure noodles and veggies and evenly distributed so that each spring roll will have the same filling.
5. Before beginning to assemble your rolls, preheat the oven to 400° and prepare a baking sheet lined with parchment paper.
5. On a clean surface, place an spring roll wrapper, place about 1/4 cup of filling and 2-3 strips of tofu. Roll according to images below. Place roll on baking sheet with seam down. Keep the other wrappers under a moist towel so they don’t dry out.
6. Assemble the rest of the spring rolls to use up the remaining filling and tofu. Bake for 30-40 minutes until the rolls are golden and crispy, flipping the rolls halfway through the baking time.
7. Let the rolls cool and serve with some red thai dipping sauce (recipe below).
Red Thai Sauce
Yields: 2 cups sauce
- 1 can light coconut milk
- 2 tbsp tahini (or other nut butter)
- 2 tbsp red curry paste
- 1 1/2 tbsp soy sauce
- 2 tbsp lime juice
- 3 tbsp brown sugar
- 1 tsp minced garlic (about 1 clove)
- up to 1/2 cup water or vegetable broth
1. Pour coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the tahini, curry paste, soy sauce, lime juice, brown sugar, and garlic. Whisk, and keep on high heat for 15 minutes until the sauce reduces and thickens.
2. Add small amounts of broth or water until the sauce reaches desired consistency.
Spring rolls can be stored in the fridge for up to 2 days, although best when fresh, bake for 5-10 minutes to reheat
Napa cabbage nutrition. (2016) Retrieved from:http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2378/2