Grilled Asparagus and Tofu Spring Rolls
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An easy recipe for delicious spring rolls filled with tasty asparagus, tofu, carrots, red onion, and avocado: they're perfect for a light meal or a party snack.
10 September, 2018
ingredients
Asparagus
250 g, woody ends removed
Tofu
400 g, extra-firm, drained
Peanut oil
3 tbsp
Rice paper wrappers
8, 15 cm | 6
Mint
1 handful, leaves
Watercress
1 large handful, or pea shoots
Carrots
2 large, peeled into strips
Onion
1 small, red, thinly sliced
Avocado
1 ripe, halved, pitted and thinly sliced
Preparation
- Par-boil the asparagus in a large saucepan of salted, boiling water for 1 minute.
- Drain well and refresh in a bowl of iced water.
- Drain again and pat dry with kitchen paper.
- Preheat the grill to hot. Cut the tofu into finger batons.
- Cut the asparagus spears in half and toss with the tofu batons, groundnut oil, and some salt and pepper to taste on a grilling tray.
- Grill for 3-4 minutes, turning occasionally, until lightly charred all over. Remove from the grill.
- Working one at a time, dip a rice paper wrapper into a bowl of hot water. Drain on a damp, clean tea towel.
- Arrange the mint and pea shoots across the centre of the rice paper.
- Arrange the asparagus, tofu, carrots, red onion, and avocado slices on top.
- Working from the exposed bottom edge of the wrapper, roll the rice paper over the filling and then fold inwards at the edges before tightly rolling into a thick sausage shape.
- Repeat for the remaining rolls.
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