recipe
tofu and mango summer rolls
these gluten-free spring rolls are a fun DIY activity for a Thai-inspired dinner.
create a flavor explosion with fresh herbs, juicy mango, and tofu marinated in our tangy tropical ginger dressing—all wrapped up with our crisp butter lettuce and shredded cabbage for a perfect crunch. these make a colorful appetizer or happy pick-me-up snack, especially if you like playing with your food!
these gluten-free spring rolls are a fun DIY activity for a Thai-inspired dinner.
create a flavor explosion with fresh herbs, juicy mango, and tofu marinated in our tangy tropical ginger dressing—all wrapped up with our crisp butter lettuce and shredded cabbage for a perfect crunch. these make a colorful appetizer or happy pick-me-up snack, especially if you like playing with your food!
prep time: 20 minutes | cook time: 25 minutes
ingredients
8 spring rolls
16 organicgirlⓇ butter, baby! ♥ leaves
½ cup organicgirlⓇ tropical ginger dressing, plus more for serving
14oz block extra-firm tofu
8 rice paper spring roll wrappers
¼ head red cabbage, finely shredded
½ cup fresh mint leaves
½ cup fresh cilantro leaves
½ cup fresh thai basil leaves
1 large mango, peeled and thinly sliced
substitutions
♥ substitute with butter, plus!
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directions
1. cut tofu in half width-wise and place on several layers of paper towels or a folded kitchen towel. top with several layers of paper towels or another kitchen towel, then place a small cutting board on top. weigh down with large cans or a heavy pot for 30 minutes.
2. remove weight, cutting board, and paper towels or kitchen towels, then cut tofu into 8 strips. transfer to a small dish and pour dressing over. cover and marinate for 30 minutes or refrigerate up to 24 hours.
3. preheat oven to 425℉. lightly oil a baking sheet. place tofu on prepared baking sheet, leaving space between pieces. bake until browned, about 25 minutes, then let cool completely.
4. working with 1 at a time, dip each spring roll wrapper briefly in cool water, then lay on a damp kitchen towel. place 2 mango slices in center of wrapper, then top with 1 piece of tofu, a few mint leaves, a few cilantro leaves, a few basil leaves, cabbage, and 2 lettuce leaves. fold bottom of wrapper over filling, then fold in sides and roll up tightly. place on a platter and cover loosely with a damp kitchen towel. repeat with remaining wrappers and filling.
5. no rice paper wrappers? no problem! just use the lettuce leaves to make cute little lettuce cups. serve spring rolls immediately with more dressing for dipping. enjoy!
recipe reviews (8)
annie
can’t wait to try. YUM!
Bev
Love spring rolls- another to add to my “ reliable” list. Thx!
Lark
Yes can’t wait to this! Sounds delicious!
Lark
Sounds delicious and can’t wait to make this!
Ïariel
Making these for my next party! Nice colour contrast. These look top notch 🙂
Shirley Burnett
WOW! This sounds like my new favorite Thai recipe.
Dianne Elliott
This combo is fabulous!
Porter Anne
Arrange the spring roll fillings (tofu, noodles, mango, cucumber, pepper, mint and sprouts for easy assembling. When ready to assemble, fill a shallow bowl with very warm water. Dip a rice paper roll into the water, pressing gently to submerge until pliable, about 10-20 seconds. Remove, shake off extra water and place on work space. Press 2 mint leaves down the center of the wrapper. Top with 2-3 sticks of tofu. Top with a small handful of rice vermicelli noodles, cucumber, red pepper, mango and sprouts. Be careful not to overstuff. Fold top and bottom edges over the edges of the filling. Carefully wrap one of the edges not covered in filling over the top of the filling, then roll into a roll, pressing in the edges and filling as needed to keep it compact. Set aside and repeat with remaining rice paper rolls and filling.