Gluten-Free Thai Green Curry Spring Rolls

Instructions

1. 1Place the 1 block of Extra-Firm Tofu on a clean surface and press firmly with your hands or a clean kitchen towel to remove as much excess water as possible. Once pressed, cut the tofu into small cubes, about 1.27 cm in size.
2. 2Heat a 25.4 cm skillet over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Add the 2 tbsp of Thai Green Curry Paste and stir for 1 minute until fragrant. Pour in the 1/2 cup of Coconut Milk and stir to combine, cooking for another 2-3 minutes until the sauce has thickened slightly.
3. 3Prepare your vegetables: Julienne the 1 medium Carrot, the 1/2 medium Cucumber, and the 1/2 medium Bell Pepper into thin matchsticks.
4. 4Fill a shallow dish or pie plate with warm water, ensuring it's wide enough to fit a rice paper wrapper.
5. 5Dip one 12-count Rice Paper Wrapper into the warm water for 15-30 seconds, or until it becomes pliable and soft. Carefully lift it from the water and lay it flat on a clean, damp work surface.
6. 6Arrange your fillings in a line across the lower third of the softened wrapper: place a portion of the tofu mixture, followed by some of the julienned carrot, cucumber, and bell pepper. Top with a few of the 1/4 cup Mint Leaves and 1/4 cup Cilantro Leaves.
7. 7Fold the left and right sides of the wrapper inwards over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling and form a neat spring roll.
8. 8Repeat steps 5 through 7 with the remaining wrappers and filling ingredients until all are used. Serve immediately.

Related Guides