Asparagus Spring Rolls with Baked Tofu

I find these asparagus spring rolls very appropriately named, since asparagus comes into season in the spring! In fact, around these parts, we’re lucky to get local asparagus in March. Truly local (25 miles), delta asparagus usually pops up (literally!) in April and is delicious as long as you can get it. If you’ve never seen asparagus growing, it looks kind of funny. The spears grow straight up out of the ground!

This style of spring roll is typically served fresh, not fried. As such, I wanted the vegetables to really stand out in these asparagus spring rolls. Lightly roasting the asparagus to cook ensures it doesn’t get too slimy or tough. Additionally, the roasted carrots bring out a sweetness to the spring rolls. They also complement the salty marinated tofu. Spring rolls are often served with some kind of dipping sauce and peanut sauces are common. But I took inspiration from the vinaigrette style sauces served with traditional Vietnamese noodle salads and made this orange juice vinaigrette. In fact, I used local blood oranges which made for an awesome red vinaigrette with the early season asparagus in these spring rolls.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!

Asparagus Spring Rolls | These fresh asparagus spring rolls with baked tofu and roasted carrots are vegan and gluten free. Serve with a blood orange vinaigrette for a light lunch or appetizer. | SeasonedVegetable.com

Asparagus Spring Rolls

These fresh asparagus spring rolls with baked tofu and roasted carrots are vegan and gluten free. Serve with a blood orange vinaigrette for a light lunch or appetizer.
Print
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 rolls

Ingredients

Blood Orange Vinaigrette

  • 1/2 cup blood orange juice (about 3 small oranges)
  • 3 tablespoons olive oil
  • 1 tablespoon champagne vinegar
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon salt

Asparagus Spring Rolls

  • 1 pound asparagus, trimmed (about 1 bunch)
  • 2 large carrots
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces thin rice noodles
  • 12 ounces marinated baked tofu (see note)
  • 1 whole avocado
  • 1 package rice paper wrappers

Instructions

Blood Orange Vinaigrette

  1. Whisk all ingredients together in a small bowl. Set aside.

Spring Roll Filling

  1. Preheat oven to 350°F.
  2. Toss asparagus spears with 1 tablespoon of olive oil and a half the salt and pepper. Spread evenly on a baking sheet.
  3. Slice carrots into 1/4-inch thin slabs, lengthwise or diagonally on the bias. Toss with 1 tablespoon of olive oil and half the salt and pepper. Lay slabs flat on a baking sheet.
  4. Roast asparagus and carrots for 10 minutes in the oven. Remove from oven, flip vegetables, then roast for another 10 minutes. When vegetables are lightly roasted, remove from oven and let cool.
  5. While vegetables are roasted, bring 6 cups of water to a boil. Remove from heat and place dry rice noodles into the water. Let noodles sit in hot water, about 10 to 15 minutes until soft. Drain noodles. Optional: combine half the blood orange vinaigrette with the noodles to let noodles soak up flavor.
  6. When vegetables are cool, cut asparagus spears into 3- to 4-inch long pieces. Stack carrot slabs and slice lengthwise to create matchsticks.
  7. Slice baked tofu squares into 1/4-inch thin strips.
  8. Cut avocado in half, remove pit, and slice.

Assemble and Serve Spring Rolls

  1. Pour 1 cup hot water into a 9-inch pie pan with high sides.
  2. Take one rice paper wrapper and dip half of it into the pie pan, fully submerging that part of the wrapper in the hot water. Rotate the wrapper quickly to submerge the other side in hot water, making sure every part of the wrapper is moist. Quickly remove the wrapper from the water and lay flat on a cutting board. The wrapper only needs 3 to 5 seconds total in the water.
  3. Layer the asparagus, carrots, tofu, noodles and avocado on the bottom half of the wrapper, closest to you. Fold wrapper away from you to cover the filling, fold and tuck the sides in, then roll away from you to close the roll. Repeat with remaining wrappers and filling.
  4. Slice rolls in half if desired. Serve with blood orange vinaigrette to dip.

Recipe Notes

SEASONED SECRET
I originally made the marinated baked tofu for a Thai Pizza. Click here for the marinated baked tofu recipe. Like the asparagus and carrots, it can be made ahead. I used brown rice paper wrappers for these asparagus spring rolls but regular rice paper wrappers that are clear will work as well! This is an nice video that demonstrates how to julienne carrots (or other similar vegetables). Here’s a video that walks you through the dipping and rolling techniques!

CHECK THE FRIDGE
Having rice paper wrappers on hand is pretty…handy! Spring rolls can be made with whatever fresh or cooked vegetables you have in the fridge. Traditional rolls often use raw carrots and daikon radishes or pickled ones, with cilantro and basil. Leafy greens, mushrooms, green beans, snow peas or cucumbers would be awesome in any number of combinations.

Asparagus Spring Rolls | These fresh asparagus spring rolls with baked tofu and roasted carrots are vegan and gluten free. Serve with a blood orange vinaigrette for a light lunch or appetizer. | SeasonedVegetable.com

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