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… yum!
Welcome to day 3 of our vegan advent calendar! Today I’m sharing another great recipe for a Christmas party (or any kind of holiday party!). We already had this vegan pate, and today we’re going for something a bit more exotic.
Spring rolls are always associated with summer, but who says we can’t make winter spring rolls with some great, warming flavours!
The first option is a smokey baked tofu, which is marinated beforehand to give it an extra punch, then wrapped up tightly with some super fresh mango lime salsa and for good measure, topped with some chilli flakes and sesame seeds! I promise you these won’t last long!
The second option is an apple pie filling with granola and a super easy, raspberry lime dipping sauce. The apple is cooked down with a little brown sugar and some cinnamon to really enhance those wintry flavours we all know and love, then served with a zingy sauce and a bit of granola for a sweet crunch!
Both of these winter spring rolls will go down a storm at any gathering or party you are hosting this Christmas!
Don’t forget to bookmark our Vegan Advent Calendar page! We’ll be releasing a new post at 4pm GMT every day until the 24th December so you won’t run out of great, festive vegan ideas!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 15 minutes |
| Servings |
of each variety |
- 200 g Smoked Tofu
- 2 tbsp Soy Sauce
- 1 tbsp Maple Syrup
- 1 tsp Rice Wine Vinegar
- 1 Mango
- 3 tbsp coriander / cilantro roughly chopped
- 1 tbsp Lime Juice
- Round spring roll rice papers
- Chilli Flakes
- Watercress
- Sesame Seeds
- 1 Green Apple
- 1/4 cup (60ml) Water
- 1 tbsp Brown Sugar
- 1 tsp Ground Cinnamon
- Granola
- 1/2 cup (115g) Raspberries
- 2 tsp Lime Juice
- 1 tbsp Maple Syrup
- Round spring roll rice papers
Ingredients
Baked Tofu with Mango Salsa
Apple Pie with Raspberry Lime Sauce
| |
- Baked Tofu and Mango Lime Salsa Rolls:Preheat the oven to 180°C.
- 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.
- Remove the tofu from the marinade and place on a flat baking tray lined with parchment paper and bake for 25-30 minutes.
- Meanwhile, prepare the mango salsa by finely dicing the mango, roughly chopping the coriander and mixing together in a bowl. Prepare some watercress.
- 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.
- 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.
- 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.
- 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.
The spring rolls are best eaten fresh and should be eaten on the day they are made.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
I made the pate yesterday and omg. I could eat it with a spoon!!
Yay! I’m so glad you loved it Vicki, I may have just eaten by the spoonful too…
Oh. My. Someone get me a napkin.
These sound incredible! I have been seriously craving some light, healthy (but still totally mouth watering) recipes lately to break up all the heavy holiday food, and those first spring rolls sound like just what I need. Also, PURE GENIUS to make dessert spring rolls. I doubt that would have ever crossed my mind, but I bet they taste incredible, and are still so much healthier than regular apple pie. Now I kinda want to make appetizer, entree, and dessert spring rolls, so I can have a whole meal of them, hahaha!
Thanks Willow!! I definitely need some “lightness” this time of year!