Asparagus and Tofu Spring Rolls

Perfect for an easy, no-fuss lunch, starter or picnic dish, these spring rolls with a zesty dipping sauce are refreshingly healthy and light.

Ingredients

  • 250g (2 cups) asparagus, woody ends removed
  • 400g extra-firm tofu, drained, cut into batons
  • 3 tbs groundnut oil
  • 8 rice paper wrappers, 15 cm (6″) in diameter
  • 1 handful mint leaves
  • 1 large handful watercress
  • 2 large carrots, peeled into strips
  • 1 small red onion, thinly sliced
  • 1 ripe avocado, halved, pitted, peeled and thinly sliced

Sauce

  • 100ml soy sauce
  • 1 tbs fish sauce
  • 1 lime, juiced
  • 1 tsp caster sugar
  • 2 tsp fresh ginger, peeled and minced

Method

Step 1.
Par-boil the asparagus in a large saucepan of salted, boiling water for 1 minute. Drain well and refresh in a bowl of iced water. Drain again and pat dry with kitchen towel.

Step 2.
Preheat the grill to hot. Cut the asparagus spears in half and toss with the tofu batons and groundnut oil, then season to taste. Add to a grilling tray.

Step 3.
Grill for 3-4 minutes, turning occasionally, until lightly charred all over. Remove from the grill.

Step 4.
Working one at a time, dip a rice paper wrapper into a bowl of hot water. Drain on a damp, clean tea towel. Arrange some mint and watercress across the centre of the rice paper. Add some asparagus, tofu, carrots, red onion and avocado on top.

Step 5.
Working from the exposed bottom edge of the wrapper, roll the rice paper over the filling and then fold inwards at the edges before tightly rolling into a thick sausage shape. Repeat for the remaining rolls.

Step 6.
To make the dipping sauce, whisk together all the ingredients in a small bowl until the sugar has dissolved. Serve with the spring rolls.

Serves 4

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