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Try SavoraCrispy Rice Paper Spring Rolls with Cashew-Hoisin Dip
These delightful spring rolls offer a satisfying crunch and a burst of fresh flavors. Filled with vibrant cabbage, refreshing mint, and savory smoked tofu, they're a delicious and healthy meal or appetizer. The cashew-hoisin dip adds a touch of sweetness and nutty richness that perfectly complements the crispy rolls.
Ingredients
- wrappers Gluten-Free Rice Paper Wrappers8
- Shredded Cabbage2 cups
- Fresh Mint Leaves1/4 cup
- Smoked Tofu8 oz
- Cashews1/2 cup
- Gluten-Free Hoisin Sauce2 tablespoons
- Rice Vinegar1 tablespoon
- Sesame Oil1 teaspoon
- Soy Sauce (Gluten-Free)1 tablespoon
- Water2 tablespoons
- Vegetable Oil2 tablespoons
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Learn MoreMethod
Prepare the filling: Shred the smoked tofu into small pieces. Roughly chop the mint leaves.
Make the cashew-hoisin dip: In a food processor, combine cashews, gluten-free hoisin sauce, rice vinegar, sesame oil, gluten-free soy sauce, and water. Blend until smooth and creamy. Add more water if needed to reach desired consistency.
Soften the rice paper: Dip one rice paper wrapper into a shallow dish of warm water for a few seconds until pliable but not too soft. Be careful not to over-soak.
Assemble the spring roll: Lay the softened rice paper on a clean, flat surface. Place a small amount of shredded cabbage, smoked tofu, and mint leaves in the center of the wrapper.
Fold the spring roll: Fold the sides of the rice paper inward, then tightly roll from the bottom up, like a burrito.
Crisp the spring rolls: Heat vegetable oil in a large skillet over medium heat. Carefully place the spring rolls in the skillet, seam-side down. Cook for 2-3 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Serve: Remove the crispy spring rolls from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with the cashew-hoisin dip.
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