Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts

Photo: Lisa Hubbard
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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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