Grilled Asparagus Tofu Spring Rolls with Ginger-Lime Dipping Sauce
Grilled asparagus and marinated tofu add substance to these spring rolls packed with crunchy roots, creamy avocado, and pungent fresh mint and scallions.
Prep: 40 minutes
Total: 40 minutes
Servings: 12 -16 rolls
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)
- 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
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.
I love this mix of ingredients, but feel free to mix and match as you see fit.
Don't forget to reserve 1/2 cup of the marinade to use as a dipping sauce with a touch of maple syrup and vinegar added to make the flavors pop.
Turmeric adds flavor and color to the marinade but you can leave it off if you prefer.
Marinade adapted from Love & Lemons.
For photos of the spring rolling process, see this post.
Nutritional values are based on one of twelve spring rolls.
Calories: 147kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 570mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2065IU | Vitamin C: 12.9mg | Calcium: 40mg | Iron: 1.9mg