- Rice paper wrappers
- 1/3 head of green cabbage, chopped
- 2 cups thin bean-thread noodles or rice noodles
- 1/2 avocado
- 1 package organic tofu (I use fresh soft tofu from Lotus Foods, but you can use medium or firm!)
- fresh mint leaves
- fresh cilantro
- fresh basil
- 1/2 tsp cinnamon
- 1/2 tsp garlic
- 1 tsp Sweet Curry Spice
- 1 tbsp sesame oil (or canola oil, olive oil, etc.)
About this recipe
I’ve developed a mild obsession with Vietnamese spring rolls. Which has lead to some extensive experimentation with the best fillings, spices, and sauces. I’ve probably made over 20 batches in my quest for the perfect sweet and fresh taste. Thanks to some cinnamon and avocado, I’ve finally perfected the recipe. I snag all the ingredients at Lotus Food Co. in the Strip District — they actually make their own fresh tofu in-house, and it’s only $0.30 a block. Although most people think of spring rolls as an appetizer, I typically make them up as a meal. The tofu is more than enough protein, and since you can vary the ingredients in each one, it’s easy to chow down on 5 or 6.
The key is to get fresh herbs — I use cilantro, mint and basil. I will say that the basil is definitely the MVP. I also think the avocado is pretty key in getting a balance to the crunchy cabbage.
When I was in Penzey’s Spices one day buying Anise for an Edible photoshoot, I came across this gem: Sweet Curry seasoning. I think it adds a ton of flavor to the tofu, without necessarily adding heat.
If you like your tofu more firm, make sure to press it before you slice it and cook it. I place the tofu between 2 folded up paper towels, and then sandwich that between two plates. I throw some heavy books on top and let it sit for about 45 minutes. That will give you firm squares of tofu instead of a more scrambled consistency.