Baked Spring Rolls

Light and tasty, these spring rolls made for a great gluten-free and vegan appetizer (if made with gluten-free soy sauce). They were an experiment and some of the rolls didn’t quite make it through the cooking process in one piece, but once the guests at today’s football watching get together tasted them, appearances were forgotten. The seasoning we used for the tofu is easily customizable based on personal preference (the spring rolls themselves were inspired by Fat Free Vegan Kitchen, with a good deal of improvising).

Baked Spring Rolls

Makes about 40 spring rolls

  • 1/2 head of cabbage
  • 1 carrot
  • 6 ounces extra-firm tofu
  • 2 tsp gluten-free soy sauce
  • 3 tsp water
  • 2 tsp rice vinegar
  • 2 tsp olive oil
  • 1 tsp sesame seeds
  • 1 tsp chile flakes
  • 20 circular spring roll wrappers (to be cut in half)

Line 2 cookie sheets with parchment paper or aluminum foil and set aside.

Chop the cabbage into small pieces. Peel the carrot into small, thin pieces. Mix the cabbage with the carrot and set aside.

Cut the tofu into 1/4 inch thick slices and place between double layers of paper towels. Gently press down to remove as much moisture from the tofu as possible. Remove from paper towels and cut tofu into 1/4 inch cubes. Place into a bowl. In another bowl, combine the soy sauce, water, rice vinegar, oil, sesame seeds and chile flakes. Pour the mixture over the tofu and stir gently to allow it to soak into the tofu evenly.

Preheat oven to 375 F. If you haven’t already, cut your rice paper circles in half. One at a time, soak spring roll wrapper in water (according to directions on package) until soft and workable. Remove from water and place on a cloth hand towel, blotting with the towel to remove excess moisture until just sticky. Place a heaping tablespoon of the cabbage/carrot mixture on the center of the wrapper and top with a line of tofu cubes. Roll the wrapper around the filling, keeping the sides tucked in as much as possible. Repeat with the remaining ingredients.

Bake for 8 minutes, turn over and bake for another 6-10 minutes or until light golden brown. Serve with a sweet and sour dipping sauce.