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Lemongrass Tofu Snow Pea Spring Rolls Recipe – Category: Vegan

Lemongrass Tofu Snow Pea Spring Rolls Recipe


Makes 12 rolls

  • rice paper wrappers, available in asian markets, are also called banh trang/galettes de riz
  • 1 pound extra-firm tofu, drained, cut into 1/4-inch slices and pressed
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon minced lemongrass
  • 4 ounces snow peas, trimmed
  • 2 tablespoons canola or grapeseed oil
  • 12 rice paper wrappers
  • 1 large carrot, shredded
  • 1 cup fresh Thai basil or cilantro leaves


  1. Cut the tofu into 1/4-inch strips
  2. Transfer to a shallow bowl and add the soy sauce, mirin and lemongrass
  3. Cover and refrigerate for 1 to 2 hours to marinate
  4. In a small saucepan of salted boiling water, cook the snow peas for 1 minute
  5. Drain and rinse under cold water
  6. Pat the snow peas dry and slice them lengthwise into thin strips
  7. Set aside
  8. In a large skillet, heat the oil over medium heat
  9. Drain the marinade from the tofu and discard
  10. Add the tofu to the hot skillet and cook, turning gently, until golden brown, about 7 minutes
  11. Transfer the tofu to a plate and set aside to cool
  12. Fill a large shallow bowl with warm water and add 1 rice paper wrapper at a time, soaking it in the water for a few seconds until soft
  13. Remove it from the water and lay it on a dry work surface
  14. Place 2 or 3 strips of tofu down the center of each wrapper, leaving a 1-inch margin at each end
  15. Top with a few strips of the cooked snow peas, followed by some shredded carrot and basil leaves
  16. Fold the bottom of the rice paper over the filling, fold over the two short ends, then roll up tightly to enclose the filling
  17. Transfer to a serving plate
  18. Repeat with the remaining ingredients
  19. Serve immediately or cover the rolls with a damp cloth for no more than 1 hour before serving

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