Vegan Tofu Spring Roll Recipe

RECIPES, Savory Food, VeganCrush | September 9, 2020 | By

Vegan Tofu Spring Roll Recipe

You’ve never really had a Spring Roll until you’ve tried homemade ones!! These perfectly crisp and juice dripping tofu rolls are worth getting messy in the kitchen for. 

They are refreshing, colorful and fun to make.

Spring rolls are not difficult to make and since your filling is already fully cooked you only have to fry them long enough to cook the spring roll wrappers to a perfect golden brown.

Explore the different combination of filling according to your preference. It is not hard to wrap the spring roll. Wrap the filling tightly so that there is no space inside. The spring roll does not look good aesthetically if it is partially empty.  

 

These Spring Rolls are so tasty and juicy that you don’t event need any condiments, but I do like to have a refreshing contrast to the savoury crispy bites. So, instead of a sweet and sour sauce I made a thick and creamy herbed tofu dip. Full of flavours from the fresh herbs, lemon juice and garlic.

 

 

You can prepare spring rolls ahead of time to keep in the freezer for a quick bite. To fry them once they’ve been frozen, just drop the frozen spring rolls directly in hot oil. Do not thaw them!

Spring rolls not only go well as a snack but also in curries. Check out my spring roll green curry recipe for a fun and new take on how to enjoy the rolls!

 

PS: If you make my vegan spring rolls, don’t forget to tag me on Instagram as @maricelsvegancrush and use the #maricelsvegancrush hashtag. I love seeing your takes on my recipes. Happy creating!

 

Mini Tofu Spring Roll

Servings 15 pieces

Ingredients
  

  • 100 g red cabbage or beetroot minced
  • 250 g firm tofu
  • 4 TBSP vegetable oil for filling
  • 4 TBSP light soy sauce
  • 1 tsp ground black pepper
  • 15 sheets vegan spring roll pasty
  • 4-6 TBSP vegetable oil for frying

Instructions
 

  • Slice the tofu into approximately one-inch cubes. Then using either your hands or a fork, crumble it slightly into minced consistency. Heat oil in a skillet or wok over high heat. Add the tofu and cook for about 5min. Season with soy sauce and black pepper. Add the cabbage and cook for another 5min. Set aside and let cook for a little bit.
  • Carefully peel off one spring roll wrapper. Place the wrapper in a diamond position and add about 1 tablespoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Dab a little water along the edges and seal the roll. Repeat. You should get total 15 mini spring rolls.
  • Heat oil in a pan and carefully place spring rolls in the oil and cook, turning occasionally, until deep golden - around 1-2 minutes. Transfer to paper towels to drain. Dip into a yummy sauce! That's the real fun part.

Notes

* To bake the spring rolls, preheat oven to 425 degrees, place rolls on a rack over a foiled lined baking sheet and spray with cooking spray. Bake for 25 minutes or until golden and crispy. 

 

Vegan Spring Roll Green Curry

RECIPES, Savory Food, VeganCrush | September 6, 2020 | By

Thai Coconut Green Curry with Spring Rolls

Have you ever had spring rolls combine with green curry coupled together for a unique mouth experience? The combination of crispy, juicy spring rolls with spicy and sweet green curry is unique and  will knock you off your feet! 

This comparatively mild and herbaceous curry is a Thai restaurant menu staple for a reason – well rounded flavours – spiciness soothed by thick creamy cooling coconut and set against the freshness of lemongrass and basil leaves. Flavors that will surely get you hooked on the first bite!

The Thai term for green curry known as “gaeng keow wan” (แกงเขียวหวาน) is translated to English literally as “sweet green curry”. So this is typically known throughout Thailand as a sweeter tasting curry, rather than a spicy curry. Like with many Thai recipes, especially curries, the paste is the most important flavoring of the entire dish. Over the years, I have tried several green curry paste brands and I finally have a favorite – Chef’s Choice! It is not overly spicy, very mild and fresh tasting. Some recipes add extra sugar to make green curry sweeter. But other traditional Thai green curry recipes just rely on the coconut milk to provide the sweetness – I prefer the latter without adding extra sugar. I have used Chef’s Choice coconut milk which is thick and naturally sweet, yuuum!!

Serve this vegan spring roll green curry over brown rice for a perfect meal. I personally love to combine it with cauliflower rice which is a great low carb option.

PS: If you make my vegan spring roll green curry, don’t forget to tag me on Instagram as @maricelsvegancrush and use the #maricelsvegancrush hashtag. I love seeing your takes on my recipes. Happy creating!

Spring Roll Green Curry

Course Main Course
Cuisine Thai
Servings 2 people

Ingredients
  

For the mini spring roll

  • 50 g red cabbage minced
  • 150 g firm tofu
  • 2 TBSP vegetable oil for filling
  • 2 TBSP light soy sauce
  • 1/2 tsp ground black pepper
  • 8 sheets vegan spring roll pastry 125x125
  • 3-4 TBSP vegetable for frying

For the curry

  • 100 g aubergine cut in cubes
  • 100 g red bell pepper cut in cubes
  • 100 g broccoli cut in small florets
  • 1/2 tsp salt
  • 2 TBSP chef's choice green curry paste
  • 250 g chef's choice coconut milk

Instructions
 

For the mini spring rolls

  • Slice the tofu into approximately one-inch cubes. Then using either your hands or a fork, crumble it slightly into minced consistency. Heat oil in a skillet or wok over high heat. Add the tofu and cook for about 5min. Season with soy sauce and black pepper. Add the cabbage and cook for another 5min. Set aside and let cook for a little bit.
  • Carefully peel off one spring roll wrapper. Place the wrapper in a diamond position and add about 1 tablespoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Dab a little water along the edges and seal the roll. Repeat. You should get total 8 mini spring rolls.
  • Heat oil in a pan and carefully place spring rolls in the oil and cook, turning occasionally, until deep golden - around 1-2 minutes. Transfer to paper towels to drain.

For the curry

  • First heat up curry paste in a pan for about 30sec. Add the coconut milk and cook for another 30sec while stirring.
  • Add the rest of the ingredients and let simmer for 10min or until vegetables are wilted.
  • Serve the curry in a bowl adding the spring rolls. Decorate with basil leave.
Keyword vegan, vegetarian

 

Vegan Food Delivery Bangkok Review

Savory Food, VeganCrush | February 29, 2020 | By

Vegan Food is on the rise all over the world, especially in Bangkok. The more options there are the easier it is to make a conscious decision to a more sustainable and healthy lifestyle. Guru Magazine by Bangkok Post reviewed our meal delivery and we got featured on the cover story. Wohoo!

Our favorite in the menu this week

Korean Rice Balls over Broccoli and Sprouted Bean Gravy. 

💡👉 Sprouting grains and legumes changes the nutritional profile, making their nutrients more readily available and possibly easier to digest.

How to? 🤔 The procedure of sprouting or germinating grains and legumes is by firstly soaking them in enough filtered water between 10-24hours. After that it needs to be rinsed and then kept in environments with controlled amounts of warmth and moisture to be nurtured just right so the germination can take place and new life can begin to evolve. 

This is why we always activate or sprout our grains and legumes for optimal nutrition. 🌱💪💥

The menu for this week:

🍉 Tasty Protein Spring Vegetable Stew over Mashed Roots
🍉 Luscious Braised Sesame Cabbage Bean Curd
🍉 Creamy Peanut Butter Spinach over Germinated Barley
🍉 Teriyaki Veggie Bowl over Red Bean Puree

Get started with a trial week in 3 EASY steps:

1. Fill out the questionnaire
2. Confirm your order
3. Receive your first health boost food delivery the following Monday!

🆓📣 Free Energy Bliss Balls for first time customers.

We use reusable food containers to reduce waste as much as possible. Just swap the empty containers and bag with the new delivery each time. 🌍

The recipes are a unique blend of originals and fusion food that are changing every week.

Invest in yourself in every aspect of life because everything starts with you. 

ORDER NOW

 

Vegetarian Festival Food Tour Guidance! The right experience!

For those of you who feel lost in this mass of vegan food offer out there let me guide you through this wonderful festival and take a closer look. It will be a culinary experience where I am going to explain what vegan food is all about while trying out different dishes and snacks in the markets. We will eat, drink and I will help you get more education in terms of plant-based food and you will understand why it is so essential to be conscious of what you are fueling your body with. Lets have a good time and enjoy colorful and scrumptious food! 

For upcoming dates please check the event Calender on the right hand side.  

Here is a quick video about the vegetarian festival in china town to get an idea of how it would be like.

                      

Food Tour with Vegan Crush aka Maricel Lukkanit

Vegan Beet Pattie with Tahini Sauce

RECIPES, Savory Food | March 11, 2016 | By

During my travels I got inspired by this beautiful dish and created my own version which turned out perfectly! Before I wasn’t much of a beetroot lover but with this recipe I am starting to get the switch. 🙂 With these, you can make the vegan beet patties, or you can make them into vegan beet balls.  The length of time it takes to cook can also vary, depending on the size of the patties, so you’ll need to constantly check!

It was perfect together with my quinoa/buckwheat mix and alfalfa sprout salad topped with tahini sauce. WOOT!

Vegan Beet Pattie with Tahini Sauce
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. For the Beet Patties
  2. 1 cup raw beetroot peeled and shredded
  3. 1 cup cooked brown rice
  4. 1 teaspoon fresh thyme leaves, minced
  5. 1 clove garlic, minced
  6. 1 teaspoon cumin
  7. 3 tablespoon hemp seeds
  8. 1/2 salt
  9. 1/2 pepper
  10. 1 tablespoon balsamic vinegar
  11. olive oil
  12. For the Tahini Sauce
  13. 2 Tbsp tahini
  14. 2 Tbsp maple syrup
  15. 3-4 Tbsp lemon juice or apple cider vinegar
  16. 1-2 Tbsp vegetable oil
  17. salt to taste (optional)
  18. pepper
  19. cayenne
Instructions
  1. In a food processor, add the beets, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. You don't want to process until ingredients form a paste, just until everything comes together.
  2. Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
  3. To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side (Or bake at 400F for 15 minutes).
  4. Prepare the tahini sauce. Whip briskly with a fork or process in blender for extra creamy texture.
  5. Place salad on a plate, top with the beet patties and spread the top of the bun with the tahini sauce. Enjoy!
Notes
  1. If you're not serving them soon, transfer the cooked patties on cooling rack and let them cool down completely. Store in air-tight container and freeze well.
Vegan Crush - Chef Maricel Lukkanit https://maricelsvegancrush.com/