Winter Spring Rolls Two Ways
Vegan Winter Spring Rolls Two Ways! Crispy Baked Tofu with a zingy mango lime salsa, and apple pie filling with granola and a simple raspberry lime dipping sauce

Servings Prep Time
6-8of each variety 30minutes
Cook Time Passive Time
30minutes 15minutes

Servings Prep Time
6-8of each variety 30minutes
Cook Time Passive Time
30minutes 15minutes

Ingredients
Baked Tofu with Mango Salsa

  • 200g


    Smoked Tofu

  • 2tbsp


    Soy Sauce

  • 1tbsp


    Maple Syrup

  • 1tsp


    Rice Wine Vinegar

  • 1


    Mango

  • 3tbsp


    coriander / cilantroroughly chopped

  • 1tbsp


    Lime Juice



  • Round spring roll rice papers



  • Chilli Flakes



  • Watercress



  • Sesame Seeds

Apple Pie with Raspberry Lime Sauce

  • 1


    Green Apple

  • 1/4 cup (60ml)


    Water

  • 1tbsp


    Brown Sugar

  • 1tsp


    Ground Cinnamon



  • Granola

  • 1/2 cup (115g)


    Raspberries

  • 2tsp


    Lime Juice

  • 1tbsp


    Maple Syrup



  • Round spring roll rice papers

Instructions
  1. Baked Tofu and Mango Lime Salsa Rolls:

    Preheat the oven to 180°C.

  2. Cut the tofu into strips about 1cm wide. Mix the soy sauce, maple syrup and rice wine vinegar together in a bowl and add the tofu. Allow to marinate for 15 minutes.

  3. Remove the tofu from the marinade and place on a flat baking tray lined with parchment paper and bake for 25-30 minutes.

  4. Meanwhile, prepare the mango salsa by finely dicing the mango, roughly chopping the coriander and mixing together in a bowl. Prepare some watercress.

  5. To assemble the rolls, soak one rice paper in a bowl of luke warm water for a few seconds, until it is soft. Remove from the water and lay on a flat board. Add some watercress to the middle of the circle, leaving plenty of room around the edges, a few pieces of tofu and spoon some mango salsa on top. Fold the bottom of the roll upwards to cover the filling, then roll from the sides to seal it. If you want to completely seal the roll, fold both the top and bottom down before rolling the sides. The rice paper will stick to itself. Top with the chilli flakes and sesame seeds before serving.

  6. Apple Pie with Granola and raspberry lime dipping sauce:

    Roughly chop the green apple into 1/2 inch chunks and add to a non stick saucepan with the water, brown sugar and cinnamon and heat on low. Let it bubble away for 10-15 minutes, stirring occasionally until the apple is soft and most of the liquid is absorbed. You should still have chunks of apple, and a little sauce covering them. Take the pan off the heat and set aside.

  7. To make the dipping sauce, blend together the raspberries, maple syrup and lime juice. You can adjust the amount of lime juice depending on how citrussy you want the sauce.

  8. To assemble the rolls, dip 1 spring roll rice paper in a bowl of luke warm water for a few seconds until it is soft. Remove from the water and lay flat. Spoon some apple mixture into the middle of the paper and top with some granola. Fold down the top and bottom to cover the ends of the filling, then roll the roll from one side to the other to seal it shut. Serve with the dipping sauce in a little bowl to the side.

Recipe Notes

The spring rolls are best eaten fresh and should be eaten on the day they are made.

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