She Strengthens

Revolutionize Your Lunchtime with These Tasty and Healthy Spring Rolls

The Perfect Combination of Flavors and Textures

Imagine a dish that combines the creaminess of tofu, the crunch of fresh vegetables, and the sweetness of apple, all wrapped up in a delicate rice paper wrapper. This mouthwatering recipe from Jennifer McCann’s book “Vegan Lunch Box” is a game-changer for anyone looking to spice up their lunch routine.

The Magic of Rice Paper Wrappers

Rice paper wrappers are a fantastic alternative to traditional bread, making them an excellent option for those with gluten intolerance. These wrappers can be found in Asian markets and are incredibly versatile. Simply soak them in warm water for a few seconds, and they’ll become soft and pliable, ready to be filled with your favorite ingredients.

The Recipe

To make these delicious spring rolls, you’ll need:

• 1 pound firm tofu
• 4 tablespoons freshly squeezed orange juice
• 1 tablespoon mirin (sweet Japanese cooking wine)
• 1 tablespoon soy sauce
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• A pinch of cayenne
• 1 Granny Smith apple
• 9 (8-inch diameter) dried rice paper wrappers
• 18 fresh cilantro stems
• 1 cup finely shredded Napa cabbage
• 1 bunch scallions, sliced
• 9 large leaf or butterhead lettuce leaves, washed and patted dry

Preparing the Tofu

Wrap the tofu in a kitchen towel and weigh it down with a heavy plate for 30 minutes to press out excess moisture. Then, create a marinade by whisking together orange juice, mirin, soy sauce, and canola oil, and stir in garlic, ginger, and cayenne. Cut the tofu into nine equal slices and let them sit in the marinade for 30 minutes on each side. Finally, bake the tofu in the oven for 40 minutes, or until golden brown and crispy.

Assembling the Spring Rolls

Once the tofu is cooked, peel and slice the Granny Smith apple, and toss the slices with the remaining orange juice to prevent browning. Dip each rice paper wrapper in warm water for 15 seconds, then arrange a slice of tofu, some apple slices, cilantro, Napa cabbage, and scallions in the center of the wrapper. Roll up the wrapper tightly, folding in the sides as you go.

Serving and Storing

Serve the spring rolls immediately, or pack them in a lettuce leaf to keep them fresh. If storing for later, cover the rolls with a damp paper towel and plastic wrap to prevent drying out.

This recipe is a must-try for anyone looking to add some excitement to their lunch routine. With its unique combination of flavors and textures, it’s sure to become a favorite!