Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs
Updated Jan. 30, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups cooked rice (brown, basmati or jasmine)
- 3tablespoons rice vinegar
- 2teaspoons soy sauce
- 1pound baby spinach or 2 pounds bunch spinach, stemmed and washed
- 2teaspoons black sesame seeds or lightly toasted regular hulled sesame seeds
- ¼pound firm tofu, cut into dominoes ¼ inch thick by ½ inch wide and drained on paper towels
- 2tablespoons peanut sauce
- 2large carrots (about 1 pound), peeled and grated
- 6shiitake mushrooms, stems removed, thinly sliced
- ½cup cilantro, coarsely chopped, plus additional sprigs
- ⅓cup mint leaves, coarsely chopped, plus additional leaves
- ¼cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can’t get the Thai variety)
- Salt to taste
- 88½-inch rice flour spring roll wrappers
For the Filling
Nutritional analysis per serving (6 servings)
214 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 9 grams protein; 651 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
- Step 2
Wash the spinach and steam 1 to 2 minutes, tossing halfway through. It should wilt but still have some texture. Rinse with cold water, squeeze dry and coarsely chop. Season with salt to taste
- Step 3
Spread each tofu domino with about ¼ teaspoon peanut sauce
- Step 4
Place the shredded carrots, slivered mushrooms and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste
- Step 5
Fill a bowl with warm water and place a spring roll in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of rice, then a handful of spinach. Place 3 tofu dominoes down the length of the spinach. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice
- If the wrapper tears when you roll it, you can moisten another wrapper and roll the torn one in it. Two wrappers will not make an overly thick roll
- Advance preparation: These will keep for a day in the refrigerator. Wrap individually
Private Notes
Comments
In the photo I see something piled on top of the tofu. It looks reddish and the consistency of jam. Please tell me what it is. Thank you
I”m sorry, but 2 large carrots do not weigh a pound. Unless you are using those horse carrots they sell at gas stations to lure deer.
No directions for adding the sesame seeds -- next time I'll add to either the rice or the carrot mixture,
What is in the peanut sauce?
This was a surprise hit in my family--it was really delicious. The only modification is that instead of rice we used rice noodles, and didn't have any basil.
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