I realized that once you have the technique down, you can stuff them with whatever you like. So, here's what we did to create our own version with what we had on hand with the fridge. Just make sure you have:
- one protein (such as shrimp or tofu)
- fresh herbs (I use a mix of cilantro/basil/mint depending what I have on hand)
- crisp veggies (like grated carrots, lettuce mixes, etc.)
- optional: roasted/sauteed veggies for added flavor (such as squash or mushrooms)
- optional: sauce
Tofu and Butternut Squash Spring Rolls
8 rice paper wrappers
1 12-ounce block extra firm tofu
1/4 cup soy ginger sauce (or any other Asian sauce you love)
1 cup roasted squash cubes or sticks
1/2 cup roasted bell pepper
1/2 cup sauteed mushrooms
1 cup mixed greens
1/2 cup grated carrots
1/2 cup cilantro
8 basil leaves
Pat the tofu dry with paper towls and cut into 6 slabs. Brush on your sauce liberally on all sides. Heat a non stick skillet to medium high and spray with cooking spray. Cook tofu until golden brown on each side. Remove and let cool slightly, then cut each piece into 3 long slabs.
Fill a large baking dish or bowl with warm water. Dip the rice paper in for 3-4 seconds (no longer!) then set on a clean surface. In the middle off to one side, layer in 2 slabs of tofu and add a stick or two of squash, a couple bell pepper slivers, 2-3 mushroom slices, 3-4 green leaves, a sprinkle of carrots and cilantro and a basil leaf. Starting on the short side, begin rolling the spring roll. After one full rotation, fold int he sides and continue rolling until tight. Continue with the remaining spring rolls.
Serve with your favorite dipping sauce (I did a version of my peanut sauce that I do for Asian noodle salads). If you're bringing some for lunch the next day, I recommend wrapping each one individually in wax paper and securing with a bit of tape to prevent sticking to each other.