Filled with fried and poured tofu pea shoots carrot strips thin slices of chili pepper and all the spices.
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Tofu Spring Rolls Recipe | How to Make Spring Rolls?
Serious Eats / J. Kenji López-Alt
I don’t know why I don’t make spring rolls more often at home. They’re cheap usually easy to make and have the same DIY-at-the-table vibe of the taco nights of my youth but with flavors that are a little more sophisticated than pre-made taco seasoning and jarred salsa. The real key to great spring rolls is balancing the textures and flavors of the ingredients inside the soft elastic rice paper wrapper. For this version I use tender pea shoots along with carrots cut into fine julienne strips crispy marinated tofu herbs chilies and toasted peanuts. You could also add rehydrated rice or mung bean noodles cucumbers citrus fruits spinach bean sprouts radishes—basically anything you like.
To get the tofu extra crispy I use my low-and-slow frying technique which yields a golden brown exterior and a fairly thick crispy crust making the tofu perfect for soaking up a flavorful marinade. The trick is to dry the tofu by first pouring boiling water over it (a step that counterintuitively evaporates more moisture than it adds) then gently patting it dry with a paper towel and frying it slowly in oil.
