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Thai Spring Rolls

These were surprisingly easy to make. Healthy and delicious, great for school and work lunches.
Keyword: Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Jeremy Dixon, Revive Cafe Cookbook, Thai Spring Rolls
Servings: 7

Ingredients

  • 100 g thin rice noodles (vermicelli)
  • 1 Tbsp ginger or ginger puree finely chopped
  • 2 cloves garlic finely chopped or crushed
  • 1 cup carrots cut into matchsticks (around 1 carrot)
  • cups  onions finely sliced (about 1 onion)
  • 1 Tbsp oil
  • 2 cups white (green) cabbage thinly slice
  • 300 g firm tofu crumbled
  • ½ tsp salt
  • 1 Tbsp honey or date puree
  • 2 Tbsp soy sauce or tamari
  • 2 Tbsp sweet chilli sauce
  • ½ cup coriander (cilantro)
  • 1 cup mung bean sprouts
  • 6 large wholemeal burritos or tortillas
  • oil for brushing
  • 1 Tbsp sesame seeds
  • coriander (cilantro) garnish
  • sweet chilli sauce garnish

Instructions

  • In a pot stand the rice noodles with boiling water until they are soft. Usually takes around 2-5 minutes, however you are best to check the instructions on your noodles. Drain and set aside.
  • In a different pan saute the ginger, garlic, carrots, onion and oil for around 5 minutes or until they start to soften.
  • Add the cabbage and tofu and cook for another 5 minutes or until cabbage is wilted.
  • Add the salt, honey, soy sauce, sweet chilli sauce and noodles and stir together.
  • Add the coriander and sprouts and stir together.
  • Place 1 cup of the mixture in the middle of a burrito. Bring sides in first and then wrap. Place on a baking tray lined with paper. Repeat for all 6 wraps.
  • Brush with a little oil and sprinkle the sesame seeds on top for garnish.
  • Bake for 10 minutes at 180°C (350°F) or until crisp and heated through.

Notes

From: Dixon, Jeremy; (2013) The Revive Cafe Cookbook 3