Come On Up To The House

Red Cabbage & Tofu Spring Rolls

We have been incredibly busy this summer going camping, traveling to Door County, visiting family and basically having a great time. But once we had a full day at home, Paul decided to grill. And not just grill…but smoke country pork ribs. The smoking recipe I did not copy down, nor did we wait to take any pictures of our lovely meal. But during the smoking process (which takes usually about 5 hours), I created a simple lunch and actually remembered to take a picture. With dinner of smoked country pork ribs in my near future, I knew we should try to keep things somewhat light for lunch.


Don’t let the spring roll wrappers scare you off, these are super easy to work with. All you need to do is let them sit in a little water on a plate and you are good to go.


Our lunch date with Galan & Rebecca on Skype. As promised Rebecca, here is the recipe!

Red Cabbage & Tofu Spring Rolls with Spicy Peanut Sauce

2 cups shredded red cabbage
Juice from 1 lime
1 tbsp agave syrup
1/4 tsp salt
1 ripe avocado
6 oz extra firm tofu, sliced into 8 equal pieces
¼ cup do’ah (follow link for recipe) or sesame seeds
1 tbsp sesame oil
8 Spring Roll Wrappers
¼ cup cilantro leaves

3 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp sriracha
2 tbsp dry roasted peanuts, chopped

Shred cabbage and add lime juice, agave syrup and salt. Mix together and set aside.

Cut and prepare avocado by slicing lengthwise into large strips.

Slice tofu the long way, making large strips about 3/4 inch by 3 inch pieces. Roll in do’ah or sesame seeds. Add sesame oil to a pan and heat. Carefully add encrusted tofu pieces and slowly fry until nice and brown on all sides. 

To create the spring roll, prepare one at a time. Wet spring roll wrapper in water. Once softened (about 1 minute) pull onto your work surface carefully so you don’t rip the wrapper. Add in cilantro leaves (about 8 leaves or so), 1/4 cup red cabbage mixture, a slice of avocado and one slice of tofu into the center of the wrapper being careful not to spill over the edges. Make sure to place ingredients in a small rectangle of space because you will need to close wrapper. To close, fold over one side the long way across, fold in both sides and then roll over the left over side. Carefully move to serving plate. Repeat until you have 8 spring rolls.

Mix together the spicy peanut dipping sauce by adding the soy sauce, rice wine vinegar, sesame oil, sriracha (or hot sauce you have on hand) and peanuts.

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