Kung Pao Spring Rolls (Vegetarian)

Kung Pao Spring Rolls (Vegetarian)

SPRING ROLLS:

1 pack of rice paper wraps
shredded red/green cabbage
thin red pepper strips
cilantro
edamame
1 pack of extra firm tofu (marinate with hoisin or sweet chili spring roll sauce)
mixed greens or green leaf lettuce

KUNG PAO SAUCE:

½ cup hoisin
¼ cup sesame oil
¼ cup ketchup
¼ cup soy sauce
¼ cup water
3-4 scallion stalks (chopped)
3 garlic cloves (minced)
½-1 tbsp grated ginger
1 tsp crushed red pepper


1) TOFU: Drain and pat dry tofu. Cut horizontally into ¼ -⅓ of an inch slices. Pat dry again. Sprinkle with salt and marinate with chopped scallions, minced garlic and either a hoisin or sweet chili sauce. Add oil to a non-stick pan and pan fry on medium high until the tofu caramelizes on both sides. Allow to cool then slice into strips.

2) SAUCE: Add a couple tbsps of olive oil to a non-stick pan and heat on medium high. Add garlic, ginger and scallions and stir fry for 30 seconds. Add the remainder of the ingredients and stir until completely blended. Remove from heat to cool. You can also add crushed peanuts to the sauce. It adds great texture and flavor.

3) SPRING ROLLS: Combine all the greens into one large bowl. Fill a large pot or bowl with water to dip the rice paper in. Quickly wet the rice paper in the bowl and shake off excess water. Place it on a chopping board or clean counter. Add a small handful of greens, strips of tofu and edamame to the side nearest you and start rolling away from you. When you’re half way through the wrap, fold the left and right sides in and finish rolling.