Grilled asparagus and marinated tofu add substance to these fresh spring rolls (a.k.a. summer rolls) packed with crunchy roots, creamy avocado, and pungent fresh mint and scallions. Naturally vegetarian, vegan, and gluten-free.
Real talk: spring rolls are a pain. You prep vegetables, cook fillings, make a sauce, soften the wrappers, and then, after all that, you have to stand over the counter for forever rolling the slippery little buggers around ingredients that want to spray everywhere. All this for an appetizer that disappears in about 2.2 seconds. And yet, spring rolls are delicious. I want to eat them all the time.
This is why I tricked Emma into making them for me.
Emma is one of my favorite people to follow on Instagram because not only is every photo a stunner, her daily culinary creations make me want to get into the kitchen and cook. I spied these spring rolls on her Instafeed several weeks ago, and when we plotted another cooking day here in SF, I could only think of one thing I wanted to make. Or rather, that I wanted someone to make for me… (cue maniacal laughter).
We cut up tofu, tossed it in a marinade that I’m currently obsessed with (Love & Lemons’ Tofu Bahn Mi FTW), snapped asparagus, threw them both on the cast iron stovetop grill that I’m also obsessed with, set off the smoke alarm, opened all the doors and windows, washed sprouts, slivered scallions, picked mint leaves, ribboned carrots, peeled avocado, and matchsticked jicama and watermelon radish. (Whew. I’m exhausted just from writing that. Also, matchstick is totally a verb.)
When it came time to assemble the rolls, I mixed up some cocktails (another very important step in the spring roll making process) and “supervised” as Emma slaved away. The spring roll goddess knocked out these beauties in no time, and doctored up the marinade into the perfect dipping sauce, all without breaking a sweat. Girlfriend is PRO.
But the joke was on me. When Emma left, I realized that, in the flurry of chopping/grilling/drinking/smoke-alarm-setting-off, I’d forgotten to record the recipe, which meant I’d have to make spring rolls. Again. By myself.
Cut to yesterday afternoon, which found me wrestling with wrappers while simultaneously talking on the phone, trying to tune out the jackhammering going on in our building for the fifth day in a row, panicking about the cookbook edits I should have been working on, and being late to an appointment.
Jay took a break from work to hover over me in the kitchen as all this was happening, and my response was to give him a death stare and make a shooing motion with my hands because I’m a terrible person. Little did I know he had come to see how these were done so he could finish up when I had to leave. My hero!
When I returned home, the kitchen sparkled, and I opened the fridge to find three containers of pristine spring rolls snuggling together with a jar of marinade. I stopped hating the spring rolls and, as I plowed my way through four of the little guys for dinner, I was thankful for all the work that had gone into them (especially the work done by someone other than myself).
Biting into one of these rolls is heaven. A nap of salty/sweet/tangy sauce caresses a tender rice wrap, which gives way to soft tofu and asparagus, crunchy-sweet root vegetables, pungent scallions and fresh mint, and creamy avocado. The jicama, avocado, and lime give these a California twist, and they’re hearty enough to make a light meal. Spring, in a roll. (See what I did there?)
The moral of the story is: make these delicious spring rolls. But, as with all spring rolls, make them when you have a leisurely afternoon, some nice music playing, a cocktail at hand, and, preferably, a troupe of friends to sit around the table rolling rolling rolling to their heart’s content.
Check out Emma’s site for more photos and to read her account of the day!
Thanks for reading! If you make these, show me! Take a photo and tag @The_Bojon_Gourmet and #BojonGourmet on Instagram.
Grilled Asparagus Tofu Spring Rolls with Ginger-Lime Dipping Sauce
Print Recipe / Pin RecipeIngredients
Marinade and Dipping Sauce:
- 6 tablespoons tamari (90 ml)
- 3 tablespoons vegetable oil (such as sunflower) (45 ml)
- zest of 1 medium lime
- juice of 2 medium limes
- 3 medium cloves garlic, pressed or minced
- 1 ½ teaspoons finely grated fresh ginger
- ½ teaspoon finely grated fresh turmeric (or ¼ teaspoon ground)
- 1 teaspoon chile garlic sauce (or Sriracha)
- 2 tablespoons rice vinegar (30 ml)
- 2 tablespoons maple syrup (30 ml)
Spring Rolls:
- Oil for the grill
- 12 ounces extra-firm tofu, cut into strips (340 g)
- 1 pound asparagus, ends snapped (455 g)
- ¼ medium jicama, peeled and sliced into matchsticks
- 1 small watermelon radish, peeled and sliced into matchsticks
- 2 large carrots, scrubbed and peeled into ribbons
- 3 scallions, washed and slivered on the diagonal
- 1 small bunch mint leaves, washed and dried
- a large handful pea sprouts or other sprouts, washed and dried
- 2 medium, ripe but firm avocados, seeded, peeled, and sliced
- ~20 rice paper wrappers
Instructions
Make the Marinade and Dipping Sauce:
- In a bowl or measuring pitcher, combine the tamari, oil, lime zest and juice, garlic, ginger, turmeric, and chile garlic sauce. Whisk well to combine as much as possible – the oil will want to separate out. Reserve ½ cup of the marinade for the dipping sauce, and to it add the rice vinegar and maple syrup. Use the remainder (a scant ½ cup) to marinate the tofu in the next step.
Make the spring rolls:
- Press the tofu strips gently with paper towels to remove excess water, then place in a shallow baking pan in a single layer, and pour the remaining marinade (a scant ½ cup) over the tofu, tossing to combine. Let sit at least 15 minutes or up to two hours (or cover and chill for up to 2 days).
- Preheat your grill (or stovetop grill) and brush lightly with oil. Grill the tofu and asparagus in batches until cooked through and bronzed, turning once. Remove and let cool. (Alternatively, fry the tofu and asparagus in batches in a wide skillet coated with a thin layer of oil.)
- Have the jicama, watermelon radish, carrots, scallions, mint, pea sprouts, and avocados prepped and ready to go in individual bowls. Fill a shallow, wide bowl with warm water. Soak a rice paper wrapper in the water for 10 - 20 seconds, then remove and place on a cutting board. On the lower third, place some pieces of tofu, asparagus (trimmed to fit with a 1-2 inch border on each side of the wrapper), jicama, radish, carrot, scallions, mint, pea sprouts, and avocado. Fold the bottom of the wrapper up over the filling. Fold the edges in, then continue to roll up. It may take a few tries to get the wrapper tight around the filling without tearing it. Keep the finished rolls covered as you work so they stay moist.
- Slice the rolls in half and serve with the dipping sauce. They keep well, airtight, for up to 1 day.
Notes
Nutrition
Delicious tofu! And so easy to make!
Thanks Ethan!
Omg, these are making me so hungry! I’m such a huge fan of these flavors and these rolls look heavenly!!!
Aw, thank you Tori!
Those are so neatly packed but that dipping sauce is what I am eyeing more. So good!!
Oooh, it’s crazy good – Emma and Love and Lemons’ creation!
What sweeties, Jay and Emma. And a beautiful gesture of love even with the laser eye glare. Sounds like the stress is maxing out with that jackhammer (I’d have to move out). Your spring rolls are gorgeous and completely worth the effort to make something this nourishing and delicious. I’ve never made my own, but appreciate your expertise and nudge. This is fabulous, Alanna!
You are the sweetest, Traci. Thank you always for the kind words! Can I be you when I grow up? <3
I love how fresh and light these rolls look, and that dipping sauce sounds fab!
Thanks, lovely!
They look perfect. well worth the troube ;)
Thanks for sharing
Thanks, Kimberly!
Definitely making these beautiful rolls this summer. What a wonderful lunch or afternoon snack (or, you know, breakfast… because I’d totally eat these for breakfast). Paired with a crisp wine (or sake)! :-)
I love the way you think! Veggies for brekkie always and forever.
These are simply beautiful and I love all the flavors, perfect for an Easter appetizer!
Aw, thanks, Sandy!
These have be so ready for summer, I’m a novice when it comes to tofu though. Now I’m motivated to give it another try!
Aw, do it! I was anti-tofu for years but Emma has changed my mind!
So pretty! I canNOT resist grilled asparagus.
Totally the best spring thing ever!
Oh, I love how much “Spring” you packed into these Spring Rolls!
I always enjoy reading your posts! These are some pretty spring rolls and I bet they are just as tasty!
These are perfection!
Your husband sounds just plain amazing. Glad to read about something so sweet like that :) That’s the kind of thing that just wins a girl’s heart!
And not to mention these freakin’ gorgeous spring rolls… I swear they are one of my favorite appetizer-like foods in existence. *So* refreshing every time. I’m inspired!!
1. These photos are my fav ever.
2. I LOVE this recipe x2493. SO GOOD.
3. PINNING!
I think this is the prettiest spring roll I have ever seen! I love the idea of grilling everything first, it must add some great texture and taste.
Yes I so totally agreed with you reading this because they are a pain to make but by goodness don’t they look magnificent.
Love those spring rolls , especially as a midnight snack for me :)
Beautiful food photographs too!
Love all of the ingredients in this one, my mouth is watering. Glad I found your blog.
This looks amazing – we love spring rolls here. But my kids are allergic to sesame – what do you think about substituting peanut butter for the tahini? Or would that take over taste-wise? I never really know what to substitute for tahini.
Thanks!
Oh dear! 2 am at night and I saw this post. I hope morning comes soon ;) Gotto try this! xx
This looks delicious.