Wintery Spring Rolls Recipe

The spring rolls I packed for a flight from San Francisco to Paris - ginger-onion paste, brown sugar tofu, mushrooms, and herbs.

Wintery Spring Rolls

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

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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 minutes - Cook time: 15 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

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

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...

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

Donna

Lovely. You know how to travel!

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.

claudia

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

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.

Anonymous

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.

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

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 :)

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!

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.

kris

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!

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?!)

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

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.

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.

Linda Mentzer

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.

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!

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

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