Wintery Spring Rolls

Wintery Spring Rolls Recipe


This post started with me snapping a few photos of the lunch I packed for a flight from San Francisco to Paris. My hope is, by the time you see this, I'll be my way back home - film spent, notebooks full. I'm also going to hold out on you a bit, Paris wasn't my final destination. I was making my way someplace I've never been before.

Wintery Spring Rolls

For this trip, I packed spring rolls. And if my memory is serving me well, this was a first for me. I've done noodles, gyoza, mini burritos, and panini, but never spring rolls. My take: I slathered the rice paper wrappers with a gingery-onion paste, added a couple stiff-spined lettuce leaves for crunch, there was brown-sugar rubbed tofu, mushrooms, and herbs (in this case cilantro). When you have a glance at the recipe you might think it looks a bit component-y, but that's just the nature of spring rolls. They actually come together pretty quickly. And the good news is you can prep the onion paste and tofu a day or two ahead of time.

Wintery Spring Rolls

If you get the seasoning right on each of the components here, I'm going to argue that you don't need a dipping sauce. Although, I made these a number of times in the weeks leading up to my trip, and they are certainly good with a simple soy dipping sauce. Or, I do a simple twist on peanut sauce with almond butter (in place of the peanut butter) thinned with a bit of soy sauce, splash of miring, and either fresh lemon juice or brown rice vinegar to cut the creaminess of the nut butter. Thin with some hot water until it is the consistency you like.

If you're curious about what my little travel lunchbox looks like, you can see a few pics of it here. I'm excited to get home and share some pictures and new recipes with you! xo -h


Wintery Spring Rolls

Here's how this works. Each roll has a slather of ginger onion paste, a couple crunchy lettuce leaves, some mushrooms, tofu, and a bit of cilantro (or other herb of your choice - mint, basil). Roll tight, and you're set.

Ginger Onion Paste:

2 spring onions, finely sliced
2 red spring onions, finely sliced (or equiv. red onion / shallots)
3 tablespoons grated, peeled ginger
1/2 teaspoon fine grain sea salt
6 tablespoons sunflower oil

Brown Sugar Tofu & Mushrooms:

12 ounces extra firm tofu
3 medium cloves garlic
1/2 teaspoon fine grain sea salt
4 teaspoons natural cane sugar (or brown sugar)
2 tablespoons sunflower oil

8 ounces mushrooms, brushed clean, sliced 1/4-inch thick

For spring roll assembly:

Ginger Onion Paste (above)
Brown Sugar Tofu & Mushrooms (above)
crisp, crunchy lettuce (baby gems / romaine)
1 small bunch fresh cilantro or other herbs, well washed / dried
~1 dozen rice paper wrappers

Make the ginger onion paste: Place the onions and ginger in a mortar and pestle. Sprinkle with the salt, and pound until the onions are quite bruised, but not paste-like. Heat the oil in a small saucepan until hot (hot enough that you could saute something in it). Add the onion mixture to the oil, remove from heat, and transfer to a jar to cool. I like to drain off (and save) most of the oil before using it here in the rolls, leaving just the paste.

Make the tofu & mushrooms: Pat the tofu dry, and cut into six equal slabs before arranging in a single layer on a rimmed plate. Place the garlic in a mortar and pestle, sprinkle with the salt and sugar, and pound into a paste. Work the oil in, a bit at a time, until the ingredients are completely combined. Use your hands to slather and gently coat each piece of tofu, be quite thorough. Set aside, and leave the bowl dirty.

Cook the tofu in a single layer in a large skillet over medium-high heat until deeply golden on each side. I've found I don't need any addition oil here. Remove from the pan, and when cool enough to handle, slice into pencil-thick pieces, and salt to taste.

In the meantime, toss the mushrooms gently (but well), in the residual marinade left in the tofu bowl. Once the tofu is done, you can use the same tofu skillet to cook the mushrooms. Use high heat, and cook until the mushrooms release their water and take on a nice, dark color. Transfer to a bowl or platter, and season appropriately.

Assemble the spring rolls: In bowl of hot water, dip each rice paper wrapper for just 3 seconds. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface and fold in half. Have a glance at the photos up above if you've never done this. You're going to want to keep all your ingredients crowded into 1/3 of the available surface of the wrapper at this point.

Put down a generous smear of ginger onion paste. Then a lettuce leaf, tofu, a few mushroom, cilantro. Then, tuck and roll. I like the open-sided rolls (above), but you can certainly make enclosed rolls by leaving the wrapper round, and folding in the edges mid-wrap.

Makes about a dozen rolls.

Prep time: 15 min - Cook time: 15 min

For new recipes & inspirations

Comments


Mmmm, I love the idea of a wintery spring roll! They're usually a go-to meal for me in the summer when my garden is too full of greens, but now you've got me craving these, especially the mushrooms and all that fresh ginger :D

February 16, 2012
 

Rachel

can't wait to try these! and i can't wait to see where your surprise destination is...

February 16, 2012
 

Oh yum! That ginger paste would be good on all sorts of things.
(I love your countertops, too.)

February 16, 2012
 

Love your take on these spring rolls!

February 16, 2012
 

Quel coincidence! GF Boy and I made spring rolls together for V-Day dinner this week. We filled ours with romaine, avocado, julienned cucumber, rice noodles, and cilantro, dipped in homemade ginger-y peanut sauce. Yum.

February 16, 2012
 

I LOVE your simple little almond-riff-on-the-peanut sauce recipe. I have GOT to try that soon!


HS: I love it - give it a try. You can trick it out and make it spicy, etc. too.

February 16, 2012
 

i am always so amazed by your airplane fare. I can barely get myself together to make granola before I head off on a trip. (I don't want to re-live the long trip to Jakarta that I made sans much real food...) Beautiful, as usual, Heidi.


HS: Thanks Sarah :) I'm imagining the flight to Jakarta is no fun. I think my flight from SF > Singapore > Sri Lanka was my longest ever...not one I look back on fondly ;)

February 16, 2012
 

I love that you pack lunch for planes. i'm always too busy getting everything else in line to have time for food packing, but maybe i need to shift priorities around a bit! these look great for hiking snacks, too!

February 16, 2012
 

Ooh, I would love to travel with you! What a lunch! Just bought some rice paper wrappers a couple weeks ago, they may be destined for these rolls. Thanks!

Can't wait to see where you went after Paris.

February 16, 2012
 

I continue to be impressed with your motivation to pack real food for plane flights. I've managed an egg salad once or twice, but usually I just mentally write the whole day off and put up with whatever crap I can scrounge at the airport! Of course I'm usually herding munchkins so the idea of even one more thing to manage seems intractable :).

February 16, 2012
 

love how the greens poke out one side, very enticing and somehow more elegant than tightly wrapping both sides


HS: I think so too! Plus, if you are shaing with friends, they can get a sense of what's inside at a glance :)

February 16, 2012
 

This sounds fantastic! And I have everything, minus the rice wrappers, in the fridge. Can't wait for your photos, some film ones I hope!

February 16, 2012
 

I absolutely adore this recipe, so refreshing and tempting during these cold winter months. Great looking travel lunch box too :), Miriam@Meatless Meals For Meat Eaters

February 16, 2012
 

I LOVE fresh spring rolls - and those mushrooms are absolutely adorable!! I'm the same about packing for a trip - I always bring my own meals on the plane too :)

February 16, 2012
 

i hope one day that I end up next to you on an airplane...

these look FANTASTIC

February 16, 2012
 

I can't wait to hear about your trip! These spring rolls look like they could hold me over until spring actually arrives.

February 16, 2012
 

I'm amazed (as I see a lot of other people are!) by your travel fare! I barely manage getting myself to the airport on time and in one piece. Hope you're having a wonderful trip, and can't wait to hear about it!

February 16, 2012
 

Vicki

What a great idea -- also love the quinoa patties and potstickers. I'm going to Paris in the fall and would love to take these with me....

February 16, 2012
 

These spring rolls look sensational. What a great idea for airplane food, it's a complete meal in one.

February 16, 2012
 

I LOVE this recipe - and so love your travel lunchboxes. It so would make everyone on the planet jealous. I HATE trying to find something at the airport to eat. It's almost impossible!

February 16, 2012
 

Oooh, I like this idea! I've never seen a winter spring roll before. I always think fresh spring and summer veggies, but this is fantastic and opens up a whole new whole of possibilities. :)

February 16, 2012
 

I finally tracked down some spring roll wrappers and was wondering what to do with them in February. I'm inspired by your wintery take on them.

February 16, 2012
 

This is such a great idea for work lunches. I bet they'd be good sprouts and carrots too.

Have you ever used peanut flour? That's what I use to make peanut sauce most of the time now since it's lower cal (you can have 5x as much sauce!). I just add some almond milk, sriracha and salt.


HS: I haven't Peter, thanks for the heads up. I'll keep an eye out for it.

February 16, 2012
 

Heidi! My MOST favorite plane food is uber hydrating and full of flavor. These look absolutely fabulous. I feel like my skin is glowing at the mere thought of making them. Can't wait to hear about your travels! Noelle

February 16, 2012
 

Oh gosh I'm so impressed by your travel preparation snacks. So deluxe. These look so fresh and satisfying.

February 16, 2012
 

I'm also totally impressed, and with Michael on the carting a wee one and not having the capacity to pack anything else. Airport food is not a fun way to kick off a trip, but I seem to do it more than I wish to. These look fun and innovative, and I am, well, jealous. Probably not as much as your airplane seat neighbors, though :).

February 16, 2012
 

These look super yummy! They remind me of Vietnamese rice rolls. Can't wait to hear where you're going (so exciting) !

February 16, 2012
 

These are so pretty!!

February 16, 2012
 

Such excellent travel snacks.

February 16, 2012
 

I love spring rolls, and those may be some of the prettiest I've ever seen.

February 16, 2012
 

These are exactly what I've been craving lately. They look delicious.

February 16, 2012
 

Spring rolls are a huge favorite of mine...I love rice paper, and let's face it, I love peanut sauce for dipping mine in and I like a little roll with my huge bowl of dip if you know what I mean!

Your rolls look gorgeous!

February 16, 2012
 

Though I prefer deep-fried spring rolls (otherwise wrappers seem quite tough for me), these also look very nice. Greetings from Russia!

February 16, 2012
 

How smart to put a flavorful paste inside the spring roll! We usually just eat our spring rolls as we assemble them, but this is a great idea for making them portable.

February 16, 2012
 

This is such a clever recipe!!!! The paste is going to add a lot of flavor to the tofu: really great!

February 16, 2012
 

Come to Stockholm! I'll make you dinner!

These spring rolls look great. I love making spring rolls and home, I've never thought to do a wintery version. Yum!

February 16, 2012
 

Delicious. Healthy; light; bite size. Perfect for a long haul flight. Love the addition of tofu too.

February 16, 2012
 

Sounds like the perfect healthy, fresh meal to eat in the cabin of a pressurized aircraft where you tend to feel so unhealthy and dehydrated. I love your pictures and that marble cutting board.

February 17, 2012
 

these little rolls look fab but oh my, that kitchen! It's stunning.

February 17, 2012
 

You probably are the perfect travel mate, Heidi. I can't even imagine hom much more pleasurable eating these must be, especially when compared to airport food. In my experience though rice rolls do tend to come apart when you eat them. Do you have any special trick when it comes to the wrapping?

February 17, 2012
 

This looks delicious and light. Thanks for the constant cooking inspiration.

February 17, 2012
 

You've persuaded me to make my own meal for a plane trip, and these look thoroughly tempting, whether eaten in the air or on the ground!

February 17, 2012
 

I have never been brave enough to attempt to work with rice paper. But this would be such awesome food on the go, especially with a little one.

February 17, 2012
 

Linda Mentzer

Love your pictures, recipes and i know this sounds strange but a calming effect comes over me when i read what you write. Keep up the good work.

February 17, 2012
 

Linda [ food pusher ]

Love your pictures, recipes and i know this sounds strange but a calming effect comes over me when i read what you write. Keep up the good work.

February 17, 2012
 

Oh this is so creative! I definitely hope to try this soon!

February 17, 2012
 

Perfect timing Heidi! I was just looking for another snack for the big party I am having tomorrow when I saw that you posted again. This looks like a healthy and tasty option which can be prepared in advance. (since you take the spring rolls with you on a plane they must keep crunchy for some hours at least?!)

February 17, 2012
 

I love the idea of bringing something substantial--that feels like a meal because really, it is--on a long trip. So much better than eating one's weight in trail mix (ugh). These look absolutely delicious; I can't wait to try them out on an upcoming coast-to-coast flight!

February 17, 2012
 

kris

How do you deal with the wrappers sticking? I find when I make spring rolls ahead of time and refrigerate, they stick to one another and the plate.

February 17, 2012
 

Fun! I always enjoy your travel recipes and these spring rolls look so light and fresh. Can't wait to read more about your mystery trip!

February 17, 2012
 

I make fresh spring rolls regularly, and find myself craving their crispy freshness even in the fall and winter. I love the earthy flavors you use here. This is defininitely going into my regular rotation!

Thanks for sharing. I always get such wonderful ideas from your blog and look forward to your posts :)

February 17, 2012
 

These look lovely. Can't wait to see pictures from your trip!

February 17, 2012
 

I am sure you have us all wondering about your destination and the culinary inspiration you'll bring back.

Bon Voyage!

You've inspired me to make better snacks (and meals) for airplanes.

February 17, 2012
 

Anonymous

Check for spelling errors. It's mirin rather than miring. Also, these are summer rolls. They are the Vietnamese specialty using rice paper wrappers. Egg and spring rolls use wrappers containing wheat flour which are cooked.

February 17, 2012
 

Yes, why not just change the name on the summer roll and tweak the ingredients a bit for winter:-) Genius!

February 17, 2012
 

claudia

What a lovely perspective on airplane food! I have 20 hours of flying time next week as I'm off to Asia for 3 months. Can't wait to try your simple "peanut sauce" there. The infrequent times that I will have a kitchen, it will be greatly understocked. I first discovered you in India several years ago when I was feeling a bit homesick. Couldn't use the recipes, but reading the blog gave me a warm and cozy feeling of home.

February 17, 2012
 

Lovely. You know how to travel!

February 17, 2012
 

Donna

I have been packing my food for flights for many years now I have something new to try...looks and sounds yummy.
Thanks

February 17, 2012
 

I'm so impressed how you find the time to make amazing healthy meals before a flight.

So are we allowed to make guesses of your final destination? I recently flew to Marrakech via Paris...

February 17, 2012
 

these look gorgeous, heidi! i am going to make some for lunch.

February 17, 2012
 

Heidi, I have been following your recipes for years now, and totally adore all aspects of your website, travels, photography, story telling, and of course, vegetarian recipes.

I have a Facebook group called, Hunters & Gatherers Cookbook that had originally started out to showcase recipes that my brother (the hunter) and myself (the gatherer) had created. However, my bro has yet to make an appearance...

So, meanwhile, I have 97 friends that love to send in pics of their foods they cook, or eat at restaurants. Some are heavy meat eaters, like a man from Argentina, and others like it Raw.

I love this recipe for the Wintery Spring Rolls, so I've shared it on my group, with your link attached.

I would love for you to join the group, and talk to everybody there, sharing your travels, photos and stories. It would be such a delight to have you.

Blessings,
Sandy

February 17, 2012
 

Mary Jane

oh my goodness, those spring rolls look so wonderful and your description and photos are so helpful! Thank you so much for your blog. I love it, thanks to my daughter-in-love, Beth!!

February 17, 2012
 

My goodness, those look amazing!

February 17, 2012
 

Those look absolutely delicious. I'm drooling over here!

February 17, 2012
 

Carol Gnojewski

Heidi, which kinds of mushrooms did you use? Any others you recommend? Looks very delicious and fun for creating variations.

February 17, 2012
 

Bella Dinh-Zarr

I was just given one of Heidi's great cookbooks as a gift and what a coincidence, when I opened the website, there was a version of my favorite easy food - spring rolls! I put everything from salmon to tofu to the traditional shrimp in them. I was born in Vietnam and although my mom is the roll maker extraordinaire, I thought I "invented" putting the peanut/hoisin sauce INSIDE the rolls for parties and travel - but I see Heidi does the same thing, too. It really makes it simpler for appetizers or party food. Thanks to Heidi for all the great recipes. Cheers, Bella (Washington, DC)

February 17, 2012
 

kb in to

what a great post and i love the green onion paste spread.

for herbs i'd recommend mint leaves or shiso and also would recommend sprinkling some roasted cashews or peanuts inside the roll... also sliced avocado, or mango if you want something sweet. yummmm the possibilities are truly endless!

February 17, 2012
 

Renee Trull

they're so pretty!

February 17, 2012
 

kindagranola

OMG. That's all I can say.

February 17, 2012
 

Vannesa

Your lunch looks to perfect and cute to eat! I am the same way about packing lunch for the plane, however I wrap things in kraft paper and then get rid off the paper bag. I don't like to carry extra things especially now that I have to carry all these things for my baby! Cannot wait to try it! The rolls look amazing!!! Can I substitute the tofu for something else?

February 17, 2012
 

Janie

Can't wait to try these! Heidi, have you ever had a problem w airport security when your carry-on meal includes a sauce? I've had peanut butter crackers confiscated & would hate to lose these spring rolls.

February 17, 2012
 

Marina

I am going on a trip tomorrow to visit a good friend in Kansas City who I have not seen in quite some time. I have all the ingredients for these except for green onion, romaine and rice paper wrappers. I am stopping by the store tonight, making these and taking them with me tomorrow. Thank you, 1000x.

February 17, 2012
 

Cherie

You have totally inspired me to make meals for my flights now. The airplane food is not even suitable for my dog! Where do you think i can find one of your cute little lunch boxes?

February 17, 2012
 

I'm going to have to start stalking airports looking for you and then attempt to get on the same flight and sit next to you and look pathetic until you share your lunch...

sigh..

seems like a lot of work when I can just make these myself this weekend!

February 17, 2012
 

This is so much better than the PB+J I usually pack for traveling. :) Definitely would make neighboring passengers jealous. Love that first photo!

February 17, 2012
 

Such a great idea... airline food is so horrible and your lunch looks delicious and nourishing. Thanks Heidi!

February 17, 2012
 

Yes! I have all the ingredients and can make this right away! The mushrooms especially look delicious. And the photography is amazing, like always.

February 17, 2012
 

Diana

Made these today and they were fantastic!
very tasty as all your dishes are.

February 17, 2012
 

Jodashde

DELISH! I little more than 15 min to prepare, but worth every minute. How many does this recipe feed? I just want to know when to stop eating!! HAHA

February 17, 2012
 

I made some fresh spring rolls only this past week using chicken and posted about it here

These would be brilliant with the tofu!

February 17, 2012
 

Delish..fresh and colorful!

February 17, 2012
 

Kris

Lovely and amazing as always. I beg to differ however, on the dipping sauce. Love the lime/fish sauce/chili/sweet sauce with any spring roll...oh...but you are taking these on the plan...fish sauce not a flight cabins best friend. Have a great trip!

February 17, 2012
 

maeveronica

Heidi, I have a soy allergy - what else can I substitute for the tofu? These look ever-so-enticing!

February 17, 2012
 

chicagocook

I packed spring rolls for my flight to India, as well! They're easy, healthy, fresh-tasting and won't spoil easily. My take was: spinach, tofu marinated in soy sauce, bean sprouts, carrots, cabbage and avocado. But I will have to try this combo soon!

February 17, 2012
 

Leah

I visit your website every single day on my tippy toes just waiting for you to post the next recipe! And while some weeks seem especially longer than others I love the idea of 'sitting with a recipe' and having the time to get to know it. Thank you for always sharing!! Not just the recipes but other snapshots of your life as well. I hope in the near future you will tell all of us that you have a new cookbook in the works!!! Thanks again:)

February 17, 2012
 

A beautiful, and I am sure tasty, take on spring rolls.

February 18, 2012
 

I didn't realize at first you were taking these on an airplane! I've never made spring rolls (let alone for a flight - I'm just imagining the face of anyone sitting nearby you with their tray of stinky plane food), but now I'm very tempted to try.

February 18, 2012
 

lovely idea; the springrolls must be soo refreshing with that ginger and corriander in it, yummy:) I make another version of it with fillo pastry sheets and I look forward to trying yours - many thanks for sharing, enjoy the travelling!

February 18, 2012
 

chris

The spring rolls look different and interesting to me. I'm used to the spring rolls we get in England at Chinese takeaways, deep fried in batter and stuffed with beansprouts. I'd personally leave out all the salt in the recipe though.....but then I'm on a low salt kick to see if it will help reduce my blood pressure. It's already helped me lose 15 pound in weight (without really trying) due to all the processed foods you have to leave out which contain added salt. You have to eat freshly prepared food.

February 18, 2012
 

jorien

I really love your recipes. The pictures are mouthwatering and can't wait to cook them all!

February 18, 2012
 

Kusha

Hi Heidi,
Can you suggest where can one find good rice papers. I got one from my regular store's freezer section. I am sure i can do better with them.

and the recipe is amazing i just cut down on the salt (not that it is much,just that i refer much less) and the brown sugar instead added few drops of toasted sesame oil to flavor the tofu.

Love and looking forward to cooking more of your site...very motivating ...
Thanks!

February 18, 2012
 

I like that your food always looks tasty and pretty at the same time. :)

Those mushrooms are so beautiful. Are they enoki or something else?

February 18, 2012
 

Perfect!!!
I can wait to try this recipe...
That ginger paste sounds divine...

February 18, 2012
 

I made these (or pretty close to) over the weekend. I've been trying to find a way to get my toddler to eat more tofu and your recipe was right on target. So delicious! Instead of using the leftover brown sugar mix for mushrooms (didn't have any) I used it to make a dip with a little sesame oil and chili paste.

February 18, 2012
 

Vicki

I'm going to Paris in the fall and must make these? Have you ever made tofu mayonnaise and if so do you have a recipe or link for a good recipe? David L. mentioned it on his blog recently...

February 19, 2012
 

meganh

Lovely! I would like to see the look on your seat mate's face when he/she sees your delicious spread beside the scary airplane tray :) Jealousy no doubt!

February 19, 2012
 

Vicki

just found some wonderful tofu mayonnaise recipes in Deborah Madison's This Can't be Tofu cookbook....

February 19, 2012
 

Bom

These are an interesting take on a traditonal dish (especially the mushrooms, love those!)...but I have to say my Vietnamese side is twitching. The mix of ingredient that are vietnamese, chinese and japanese (mirin) would make elders have a heart attack. ;) I'm a bit of a purist when it comes to a cuisine as traditional as the Vietnamese cuisine, being used to authentic dishes every day. Can they still be called spring rolls if they have none of the original ingredients? Just wondering...
And, @Kusha, to get good rice papers you can to go to any Asian market. You can usually find them near the noodles aisle or section. They should not be frozen as rice paper (or "galettes de riz" in French) is very delicate. The ones you should use for spring rolls are among the smallest, and usually it will say which dishes you can make with these on the package. There are several brands available, and, as a newbie, I suggest trying them all and then sticking to the one you find has the best quality or taste. Hope this helps!

February 19, 2012
 

Chelseagirl

These look amazing and the idea of packing your own lunch is dreamy.

But-- is Toronto the only airport which doesn't allow you to bring any food or drink through security? I have to make do with what can be bought on the other side.

February 19, 2012
 

Kusha

@ Bam .. Thank you. Really appreciate.

February 19, 2012
 

I love fresh rolls like these! Reminds me of Vietnam!

February 19, 2012
 

Wow - I've been wanting to make ricepaper rolls for ages, and this recipe sounds so good it's just the inspiration I need. Yum!!!

February 19, 2012
 

component-y :)

love the idea of a brown sugar/garlic marinade on the tofu, mmm...

have a fabulous trip, wheresoever you are!

February 19, 2012
 

sia

Hi all ...can anyone please tell me the name/type of mushrooms used here in spring roll???

I also just want say I love your blog, it inspires me in so many ways.
Thanks so much,

Sia

February 20, 2012
 

sia

Hi all, please can anyone tell me the type of mushroom used here???

Thanks,

Sia

February 20, 2012
 

Let me start by saying I love summer rolls so these winter rolls are just an wonderful excuse to continue the love - thanks for the continued inspiration Heidi!

Sia I think the mushrooms are called buna shimeji mushrooms - they have a great nutty flavour and are super delish. Hope that helps! Nx

HS: Thanks Nicola - I wasn't sure of the mushroom type. Wayne keeps buying them and they're not labelled. In my head I've been calling them giant enoki :)

February 20, 2012
 

There's no question - these are so pretty Heidi! We just made a movie of how to make Chicken Spring Rolls - loving how we're all on the same wavelength... I'm off to Paris Friday and may just have to pack up a few for the trip. :-)

February 20, 2012
 

I love scallion ginger sauce, but I've only ever had it on noodles. Great idea to incorporate it into summer rolls.

February 20, 2012
 

Very tasty. I used a bit of left over crispy pork, and hoisin sauce instead of the tofu.

February 20, 2012
 

Val

Made these spring rolls this weekend, and they were wonderful! I added thin slices of roasted sweet potatoes to the filling and used leftover sweet ginger baked tofu from Peter Berley's Modern Vegetarian kitchen instead of the brown sugar tofu called for in the recipe. I also used leftover sauce from the sushi rice bowl recipe out of SNC as the dipping sauce. All in all, this is a highly adaptable simple and filling recipe. Thanks, Heidi!

February 20, 2012
 

Cris

Hi Heidi,
Yesterday I cooked for the first time a recipe from your blog (I am new at 101cookbooks!). I cooked the Zuchini and ricotta cheesecake, I had been craving for it for a couple of weeks now! What to say? INCREDIBLE!!! I loved it and it will become a frequent dish at home!
I am looking forward to cooking more recipes soon, I will be travelling to the US in a couple of weeks so I have just put your book in my amazon order to have it delivered to my hotel.
Will return daily!
Best regards from Buenos Aires,
Cris

February 20, 2012
 

mmmm, those look good

February 20, 2012
 

I love spring rolls and these ones look delicious. I have a question which I really really really would *love* answered...the cutting board, please, where did you get it? I am totally in love with it. Oh marble ...so awesome!

February 20, 2012
 

sarah

We made these last night for out downton abbey weekly potluck. They were delicious. We added roasted cauliflower to a few cause we had it on hand. I especially love the ginger/onion base. Thanks Heidi for another great meal.

February 20, 2012
 

looks delicious!

February 20, 2012
 

spiralgal

I made these last night using shiitake mushrooms and they were so wonderful! I loved the sugar, garlic rub for the tofu. It was a true treat!

February 20, 2012
 

Anna Potselujko

I like your recipes so much! They are so wonderful and healthy!

February 21, 2012
 

Sonal

I so loved this recipe. Ran out of ginger that day - so i used some thai green curry paste. Was a wonderful substitute. Also made a few other tweaks but the general concepts were kept the same. This was my first time using rice wrappers - had them sitting in my pantry - was just waiting the perfect way to use them and here came your recipe :) Thanks!

February 21, 2012
 

I just got back from vacation and am wishing I had these on my flight home instead of the $10 mozzarella sandwich on dry bread...! I love the sound of that ginger onion paste!!

February 21, 2012
 

Yosha

Lovely recipe. I am trying it this weekend!

I saw in one your comment replies you were in Sri Lanka? When? What did you think?

I am Sri Lankan. Well in theory. I havne't spent much time there since I was a kid, but I speak the language and totally look the part! :) I was there last year for a coulpe of weeks and backpacked with my brothers. Not as easy as say backpacking europe or even vietnam but it was great!

I picked up a cookbook and been trying recipies here and there. So far nothing brilliant from my kitchen but I am hoping one of these days my mother's incredible cooking skills activate in my DNA!

Now there will be this weird connection to Sri Lanka when I make these rolls!

Cheers Heidi!

February 21, 2012
 

monica

Loved this! Forgot how much fun it is to work with rice paper. Although I was lazy and did not make the "paste", just minced, it still turned out great. And I liked it with (siracha and soy) a dipping sauce and without. Thanks!

February 21, 2012
 

Norman Askew

I love the collection of different Vegetarian Recipes and Vegan Recipes. I'm exploring the no meat world for my clients. Thank you for sharing. peace.

February 21, 2012
 

Maggie-beth

Made my version of these tonight - WOW! By "my version" I mean my usual Vietnamese spring rolls with the addition of your KILLER onion/ginger base and your sugared tofu, but without the mushrooms, because I didn't have them. I used red leaf lettuce (it was on sale), and julienned seedless cucumber and julienned daikon instead of the mushrooms. I also added a few of those wonderful clear rice noodles that you boil for 10 seconds. I know this sounds like I changed a lot, but I didn't, really. I will never make spring rolls without your scallion/ginger paste again, and I adore the sugared tofu. I made a huge block of tofu, and was amazed and pleased that although I didn't let the tofu marinate long, the flavors definitely stuck to the tofu! Also, instead of being deep golden brown per your instructions, they ended up blackened and crunchy in parts - I have trouble regulating the heat with an electric stove - but they were still delicious! So the fact that I rolled them with slightly different ingredients just shows how versatile your onion paste and tofu is. The brown sugared tofu is just SO much better than the garlic/Brewer's yeast coating I have been using - thanks, Heidi!

February 21, 2012
 

Maggie-beth

PS - I misread your instructions about making the onion/ginger paste, and added the oil and muddled everything together cold. I was horrified when I reread the instructions and realized my mistake, but...what the heck, it was too late, so I threw all of it into a little saute pan, heated it up, and it was just wonderful. I had to hold myself back from eating the paste right out of the pan. And the gorgeous green of the oil it made! My gosh. I want to make a whole bunch of scallion/ginger oil now, just on its own.
My point - if I have one - is that this recipe is VERY forgiving!

February 21, 2012
 

I'm never sure whether to comment when I see that hundreds have gone before me (what's one more voice saying 'yum'?!) but just had to for these - I adore Vietnamese 'summer' rolls but have never seen a wintery twist, I love this idea! I think I'd have to have them with a bit of dip - its not a roll without it for me - so might try whipping up something using extra of your lush-sounding onion-ginger paste and a touch of soy. Thanks for the inspiration!

February 22, 2012
 

I love how fresh and raw these spring rolls look. Great recipe as always and I hope you have had safe travels! :)

February 22, 2012
 

What a nice healthy snack pack!! and what better way to avoid the awful plane food...............

February 22, 2012
 

That brown sugar tofu sounds so amazing. I am definitely going to have to try it. I bet it would be a delicious addition to many asian inspired entrees.

February 22, 2012
 

Ray

These are amazing but I would argue to use cold water instead of hot when assembling the rolls. I think the finished product is superior.

February 23, 2012
 

Just made these this morning before I left for work. They were supposed to be for lunch, but I'm not very good at rolling and knew they would be falling apart by then. So I ate them for breakfast and it was the best breakfast ever! Oh my goodness, so flavorful. I think my favorite part was the mushrooms. I just used thick-sliced button mushrooms. No dipping sauce was necessary as everything else was plenty flavorful. I can't thank you enough for your endless, superb recipes.

February 23, 2012
 

Pam

Can you really take food on a plane? I figured it was forbidden, unless it's some kind of junk food sealed by the manufacturer. Twinkies, for instance.


HS: Hi Pam, I've never had trouble. I've never even had security ask about it. My sense is that as long as you don't have liquid sloshing around in your container, you're fine.

February 23, 2012
 

Thank you for that smart critique. Me & my neighbour were preparing to do some research about that. We received a very good book on that matter from our local library and most books exactly where not as influensive as your information. Im quite glad to see this kind of information which I was searching for a long time.

February 23, 2012
 

Cedar

These looked so amazing I had to try them, and after some tweaking they were delicious. First I made the ginger paste. SO salty! And the 6 tbsp of oil was way too much. I started over and used even less salt and only about 2 tbsp oil. Much better. I then proceeded to the tofu - something I've been cooking with for a very long time. Please mention in the recipe to pat dry the tofu! The brown sugar paste just slid right off on first attempt. So, I patted it dry and had somewhat better luck on the second try. With those little changes, these were amazing! I realized that I'm not a super wrapper, so I had everyone at dinner that night make their own and we all loved them! Thanks.

February 24, 2012
 

Sonia

Oh wow. Those were delicious! I made a dry run earlier this week so I could tweak things if needed for a baby shower today: found it helpful to increase the amount of brown sugar/garlic paste a bit (not quite doubled), so I could be extra generous when slathering the tofu. Again, thanks for a winning recipe: I will be making these again and again.

February 25, 2012
 

Salome

Made those rolls yesterday. delicious!!! I substituted the mushrooms by a fresh avocado and added some crisp carrot shaves. Worked very well. The tofu is delicious! The favourite finger food of the year.

February 26, 2012
 

Salome 2nd

made those a g a i n. mmmh gosh... that tofu is just amazing!! Best tofu ever.

February 28, 2012
 

Hi, this recipe including the pictures definitely looks awesome that it makes me want to get my hands to work on the kitchen. Can't wait to give it a try. Can you suggest though a good brand of tofu to use for this recipe? Thanks a lot!

February 28, 2012
 

I love these recipes that are snack as you go. Perfect plane carry one. Last time I was on a plane to San Francisco I watched a woman devour 24 cold chicken wings. I was amazed and couldn't stop counting...until she offered me one, slightly embarrassed. I vowed next flight I will have something healthy to share with someone else, and this recipe will be it!!!

March 1, 2012