Happy Spring Yogis!
As many of you may know we recently had spring equinox on March 20th. In order to celebrate spring and all the beautiful produce coming into season, let’s make spring rolls! This is a simple treat that can be simply thrown into your yoga bag for that post yoga hunger (especially if Jess is trying to give eagles six packs).
Vegetable Spring Rolls
Makes 10 spring rolls
What you need:
1 block firm tofu
10 rice paper sheets (commonly found on the “ethnic” or “Asian” food isle)
1 large carrot, matchstick cut (julienne)
1 cucumber, matchstick cut (julienne)
1 red bell pepper, matchstick cut (julienne)
Bunch of basil
3 white button or baby portabello mushrooms, sliced thinly
5 romaine lettuce leaves (or any leafy green), cut into halves
What to do:
Start by pressing the tofu. If you do not have a tofu press no worries, just put the tofu between two small plates and layer books on top one at a time giving about 1 minute between. Let tofu sit under pressure for 15 minutes. By pressing the tofu we can rid of excess water and will get a much meatier consistency and shorter cook time.
Once tofu is pressed, cut into long pieces. By cutting all our ingredients into long matchstick pieces it will be easier to build as well as eat our spring rolls without making a mess!
Bake the tofu at 425° for ~20 minutes OR until your tofu is golden brown. Make sure to put the tofu on parchment paper or a silpat (reusable version of parchment paper) in order to prevent the tofu sticking to the pan.
While the tofu is cooking prepare your vegetables and sauce.
When all of the components are ready, assemble! Roll the spring rolls on a ceramic or wood surface it will help to keep the spring roll from sticking.
Start by dipping the rice paper sheet into warm water, rid of an excess drip. Place desired vegetables and tofu in a long strip in the middle of the rice paper. fold in the two sides at the end of the long strip of vegetables. then fold over the side closes to your body. Make sure to “tighten” all the produce together and then continue to roll the spring roll away from your body. As demonstrated in the video.
Peanut Dipping Sauce
Vegan, Gluten-free option
Makes 2 cups sauce
What you need:
1 cup creamy peanut butter
2 garlic cloves
2- 2” pieces of ginger, peeled
4 Tbsp soy sauce (to make gluten-free use tamari or liquid aminos)
1/4 cup lime juice
1/4 cup water
What to do:
Place all ingredient in the blender, blend until smooth and well combined. If you want a thicker sauce add more peanut butter, to smooth out add more water or lime juice.
Consume with the spring rolls!
I hope you all enjoy! I would love to hear some feedback of recipe/ideas/concepts you would like to see within the food blog. So if there is something pondering let me know!
-Namaste, Melissa P.
ABOUT THE AUTHOR: MELISSA POINDEXTER
Melissa Poindexter, RDN, LD
A vegan registered dietitian nutritionist who doubles as a local Denton yogi. Melissa started her yoga journey with Karma Yoga three years ago. Melissa has a passion with working with individuals with special diets by giving education through evidence-based research. When off her mat and out of the kitchen, Melissa also enjoys outdoor activities, scuba diving, and gardening.