Eggplant and Spicy Tofu Spring Rolls

28 Sep

I love spring rolls. I love eggplant. And I love tofu. The combination of all three is pretty much the perfect meal for me.

This recipe is definitely a fusion of many different cuisines so don’t take it as anything authentic. It was basically born out of my attempt to use up a bunch of different bottles in my fridge. I used the same marinade I use in my baked tofu on the eggplant, and I still LOVE the flavor. Black vinegar is just something else!

You can definitely change any of the fillings in this recipe. I would highly recommend adding rice noodles as well, because we can all use more carbs. Carrots would be really tasty too, but only the good carrots, not those ones that taste weird. Does anyone else ever get weird tasting carrots?
Now I’m rambling. Here’s the recipe!

Eggplant and Spicy Tofu Spring Rolls

For Eggplant:
• 1 large Italian eggplant, sliced into two inch by 1 inch sticks and salted for 20 minutes (or 2 Ichiban eggplants)
• 2 tbsp neutral oil
• 2 tbsp maple syrup
• 1 tbsp hoisin sauce (sub ketchup)
• 1 tbsp dark soy sauce
• 1 tbsp black vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced

For Tofu:
• 14 ounces extra firm tofu, pressed
• 2 tbsp neutral oil
• 2 tbsp sambal oelek (or Sriracha)
• 1 tbsp soy sauce

• about 12 small spring roll wrappers (bahn trang)
• 1 large cucumber, peeled, seeded, and julienned
• about 1.5 cups basil leaves
• 12 lettuce leaves (Romaine or Buttercrunch)
• peanut sauce or sweet chili sauce to serve

1. Preheat oven to 350° F. Salt eggplant and let sweat in a colander. Pat dry. Combine sauce ingredients and pour over eggplant. Roast for about 45-60 minutes, stirring and checking occasionally.
Eggplant and Spicy Tofu Spring Rolls
2. Slice tofu into thin 2 inch length. Heat a skillet over high heat and add oil. Add tofu and pour sambal and soy sauce in the skillet. Cook each side about 5 minutes, until crisp.

3. Prep cucumber and basil, and prepare dipping sauce of choice. Wet your rice wrapper under warm water for about 15 seconds and place on a plate. Add toppings, and when wrapper is limp (but not completely soft) roll bottom upwards over filling. I do crunchy leaves, cucumber/hard fillings, and soft fillings last. It doesn’t matter too much what order you use.

Eggplant and Spicy Tofu Spring Rolls

Fold sides in, then continue rolling.

Eggplant and Spicy Tofu Spring Rolls

4. Repeat with the rest of the ingredients, until filling runs out. Serve with dipping sauce, and an IPA, like Hop Hunter IPA.

Eggplant and Spicy Tofu Spring Rolls


7 Responses to “Eggplant and Spicy Tofu Spring Rolls”

  1. 7living September 28, 2015 at 7:55 pm #

    Those eggplants look like they add a lot of flavor into the spring roll. I’ve never tried that before… such a great idea

    • avocadosandales September 28, 2015 at 8:03 pm #

      They were SO flavorful. I barely used the dipping sauce I made for them, because I really enjoyed the flavor on their own!

      • 7living September 28, 2015 at 8:05 pm #

        Seriously can’t wait to try this out. I must go eggplant shopping tomorrow. haha

  2. Tash's Table October 1, 2015 at 2:19 am #

    I’m currently eating these, so yummy! I was too lazy to bake the eggplants so I pan fried and them and then marinaded in the sauce. Subbed the lettuce for spinach leaves too. These are definitely going to be a summer staple!

  3. Shannon Kircher April 8, 2016 at 3:13 pm #

    Yum! Great take on a traditional spring roll – love everything you’ve put inside of these little guys!


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