Food & Cooking Recipes Appetizers Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Yield: 12 rolls Spring rolls, made with moistened rice paper wrappers, are surprisingly easy to assemble -- and are ideal for a buffet or light lunch. These rolls are broiled until they are lightly browned and crispy. Ingredients 2 tablespoons canola oil 2 teaspoons minced ginger 2 cloves garlic, minced 1 cup oyster mushrooms, finely chopped 1 package (8 ounces) flavored baked tofu, cut into ½-inch cubes ½ cup finely diced carrot ½ cup water chestnuts, finely diced 2 tablespoons tamari sauce ½ cup toasted peanuts or walnuts, coarsely chopped 1 teaspoon sesame oil 2 green onions, minced 12 eight-inch round dried rice-paper wrappers 1 head Boston or Bibb lettuce, leaves separated and washed Lime and Soy Dipping Sauce, for serving Directions Heat a wok or medium saute pan over medium heat. Add the oil and swirl to coat. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the mushrooms and tofu and stir-fry for 2 minutes. Add carrot and water chestnuts and stir-fry until heated through, about 30 seconds. Add tamari sauce. Cook, stirring occasionally, until vegetables are heated through, about 2 minutes. Stir in nuts, sesame oil, and green onions and toss to combine. Remove from heat. Fill a bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Then carefully transfer it to a dry work surface. Arrange 2 to 3 tablespoons of the spring roll filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way. Coat a large baking sheet with a cooking oil such as canola. Use just enough to keep the rolls from sticking. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with cooking oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes, checking frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in a lettuce leaf, with Lime and Soy Dipping Sauce. Cook's Notes This recipe calls for flavored tofu: Try using Thai or teriyaki. Rate it Print