These refreshing vegan spring rolls are the perfect vegan summer snack, and best of all, they are really quick and easy to make, which is why they are one of my favorite vegan recipes!

Ingredients

Rice paper spring roll wraps

Lettuce (Such as baby romaine)

Avocado

Bean Sprouts

Noodles (Vegan, and optional)

Mint Leaves (Optional)

Peanut Butter

Siracha Hot Sauce

Instructions

The instructions for making vegan spring rolls are probably the easiest you will ever find of any of my vegan recipes!

Simply dip a sheet of your rice paper in to a bowl of luke warm water.  Bring it out and quickly press all your ingredients evenly on to the rice paper before wrapping it up burrito style.

The best part of this vegan recipe is that it is insanely flexible, you can add all sorts of additional ingredients to the mix to find your perfect vegan spring roll, as well as your perfect vegan summer snack!

What you need:

1 dozen bamboo skewers, soaked overnight in water to prevent burning

2 packages extra firm tofu (or mushrooms/tempeh)

1 bunch green onions (scallions)

Shichimi Togarashi (seven flavor spice)

2/3 cup soy sauce or tamari

1/2 cup brown sugar

1 1/2 Tablespoons sake or dry white wine

1 Tablespoon corn starch or all-purpose flour

You’ll want to start first by making the sauce.  Whisk the soy sauce, sugar, sake or wine into the flour or corn starch and pour into a saucepan.  Bring to a boil while stirring often and then reduce the heat to a simmer.  Reduce the liquid by about 1/3 of the volume.  Basically, you just want it to be a little more thick and concentrated in flavor, not watery.  Set aside away from heat.

Remove your tofu from the packaging and pat dry with a few paper towels.  Its important to remove as much of the water as possible.  Cut the tofu into large cubes, about 1 inch.  Set aside.  Next, cut the green onions into 1 inch pieces, or a little larger if you like.  Preheat your oven to 350 F (180 C) and heat your bbq grill or grill pan.

Using the skewers, alternate pieces of tofu and green onion until the skewers are full, but leave about an inch or two on each end so that they aren’t too overloaded.  Brush your grill with a little oil (we like sesame!) and start grilling while its red hot.  Wait a few minutes until you turn each skewer so that you have nice grill marks on your tofu, but while you’re waiting, brush the sauce all over the tofu skewers.  Keep doing so until you have grilled all sides, then remove from the grill and place on a flat baking sheet.  Brush once more with the sauce and place in the oven to finish.  We do this because tofu is tricky.  It doesn’t always cook thoroughly on the inside when its grilled.  So, in order to achieve perfection, you want to get nice grill marks and charred onions, and then finish in the oven until the tofu is firm to touch, about 15-20 minutes.

Serve with sake and a little cold soba and cucumber salad.  Yum!

What you need:

200 g/7 oz  plain flour

100 g/3 1/2 oz  corn flour

ice cold water (preferably soda or sparkling)

selection of thinly sliced veggies (such as: zucchini, eggplant, bell peppers, onion, mushrooms, broccoli, carrots, green beans)

Add the flour to a bowl and with a spoon handle or chopstick, mix and stir in the water until the consistency is about that of double cream.  Dip the veggies in the batter and fry in a very hot deep fryer or a pot with enough hot vegetable oil to completely submerge the veggies.  When they are golden brown, pull them out of the oil and drain excess oil on paper towels.

Serve with an asian dipping sauce or just plain soy sauce will do!  Enjoy!