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

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

• 2 tablespoons olive oil or canola oil

• 2 teaspoons minced fresh ginger

• 2 vitlöksklyftor, hackade

• One 230g package Thai- or teriyaki-flavoured tofu, cut into 1/2-inch cubes

• 150g (about 90g ) finely chopped fresh oyster mushrooms

• 120ml finely diced carrot

• 120ml finely diced water chestnuts

• 2 tablespoons tamari sauce

• 180ml toasted peanuts or walnuts , coarsely chopped, 40g reserved for garnish

• 2 spring onions, minced

• 1 teaspoon sesame oil

• Twelve 8-inch round dried rice paper wrappers 1 head Boston or Bibb lettuce, leaves washed and separated

• Lime-Soy-Ginger Sauce , for serving

1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.

2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, spring onions, and sesame oil and toss to combine. Remove from the heat.

3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.

4. Arrange 2 to 45ml of the filling in an even horizontal mound just below the centre of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.

5. Preheat the grill. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.

6. Grill the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to grill for another 8 to 10 minutes.

7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.

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