Sticky Turmeric Tofu Spring Rolls with Chilli Dipping Sauce

It doesn’t get much fresher than these flavour-packed tofu spring rolls! Whip up our zingy chilli dipping sauce on the side for a hint of heat.

spring rolls

Makes 8 rice paper wraps – 160 cals per roll

Tofu

300g firm tofu, cut into 8 slices
1/2 tsp turmeric powder
1 Tbsp maple syrup
2 tsp sriracha
1 tsp vinegar
2 tsp sesame oil

Dipping Sauce

1 clove garlic, minced
1 red chilli, thinly sliced
1 lime, juiced
2-3 tsp fish sauce, to taste
2 tsp maple syrup

Spring Rolls

100g mung bean vermicelli
4 radishes, thinly sliced into rounds
1/2 telegraph cucumber, cut into batons
1 baby cos, leaves separated
1 bunch each of fresh mint and coriander, leaves picked
8 rice paper wraps

  1. Prep tofu
    Slice tofu into about 8 slices. Place onto a plate, season with salt and sprinkle over turmeric. Gently toss to coat in the turmeric. Set aside. In a small bowl, combine first measure of maple syrup, sriracha and vinegar together with a pinch of salt. Set aside.
  2. Prep dipping sauce
    Mince garlic and thinly slice chilli. Combine all dipping sauce ingredients together in a small bowl. Season to taste with fish sauce. If your lime isn’t very juicy, add a teaspoon of rice wine vinegar. Set aside to serve.
  3. Prep spring rolls
    Bring a full kettle to the boil. Add vermicelli to a medium heat-proof bowl and cover with boiling water. Stir to separate strands, then leave to soak for 5 minutes, until tender. Drain and rinse with warm water. Return to bowl and season lightly with salt. Thinly slice radish, cut cucumber into batons, separate cos leaves and pick herbs. Set aside.
  4. Cook tofu
    Heat sesame oil in a large, non-stick fry-pan on medium-high heat. Cook tofu for 2-3 minutes each side, until golden. Add sriracha maple mixture to pan and turn pieces of tofu to coat in sauce. Cook for a further 30 seconds, until sauce is sticky. Remove pan from heat.
  5. Assemble spring rolls
    Fill a large bowl with warm tap water. Working one at a time, submerge a rice paper wrap in water and leave to soak for about 1 minute. Remove rice paper from water and gently lay on a chopping board, unfolding any wrinkles. Dab lightly with a tea towel to remove any excess water. Layer lettuce, a small handful of vermicelli, cucumber, radish and a piece of tofu in the centre of the rice paper. Sprinkle over a few mint and coriander leaves. Fold the bottom end of the rice paper up and over the fillings, then tightly roll it up in the opposite direction, folding the top half over just before you finish the roll. Repeat with remaining rice paper wraps and fillings.
  6. Serve rice paper rolls with dipping sauce.
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