Wintery Spring Rolls
Wintery spring rolls were the perfect lunch on a recent flight. Self-contained and slathered with a bold ginger-onion paste, filled with brown sugar tofu, mushrooms, lettuce, and herbs. The best kind of BYO plane food.
On a recent trip, I packed spring rolls for the flight - a travel first for me. Over the years I've done leftover sesame noodles, veggie burgers, quinoa bites, quinoa patties, and chickpea salad - but never spring rolls. The time of year was all wrong for any sort of traditional Vietnamese-inspired spring rolls or summer rolls (it was February), but a wintery version would be fun to experiment with. Here’s where I landed: rice paper wrappers were slathered generously with an impromptu gingery-onion paste, stiff-spined lettuce leaves were added for crunch, brown sugar-rubbed tofu and mushrooms anchored everything, and lots of herbs (in this case cilantro) sealed the deal.
Make Ahead Friendly
When you have a glance at the recipe you might think it looks a bit component-y, but that's just the nature of spring rolls. In many cases they actually come together pretty quickly. And the good news is, here, you can prep the onion paste and tofu - actually almost all of the ingredients - a day or two ahead of time.
No Dipping Sauce?
If you get the seasoning right on each of the components here, I'm going to argue, you don't need a dipping sauce. I was aiming for a self-contained rolls, with no additional liquids going through airport security. That said, I made these a number of times in the weeks leading up to my trip, and they are certainly good with a simple soy dipping sauce. Or, I do a simple twist on peanut sauce with almond butter (in place of the peanut butter) thinned with a bit of soy sauce, splash of mirin, and either fresh lemon juice or brown rice vinegar to cut the creaminess of the nut butter. Thin with some hot water until it is the consistency you like.
On the Go
I love a good on-the-go lunch. And (real talk) while it doesn’t always happen around here, when it does, it’s always worth the effort. I did a big post about some of my favorite feel-good lunch ideas recently, and it’s worth a glance if you regularly pack a lunch for travel, work, school, or a road trip.
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Wintery Spring Rolls
Here's how this works. Each roll has a slather of ginger onion paste, a couple crunchy lettuce leaves, some mushrooms, tofu, and a bit of cilantro (or other herb of your choice - mint, basil). Roll tight, and you're set.
- 2 spring onions, finely sliced
- 2 red spring onions or shallots, finely sliced
- 3 tablespoons grated, peeled ginger
- 1/2 teaspoon fine grain sea salt
- 6 tablespoons sunflower oil
- 12 ounces extra firm tofu
- 3 medium cloves garlic
- 1/2 teaspoon fine grain sea salt
- 4 teaspoons brown sugar
- 2 tablespoons sunflower oil
- 8 ounces mushrooms, brushed clean, sliced 1/4-inch thick
- Ginger Onion Paste (above)
- Brown Sugar Tofu & Mushrooms (above)
- crisp, crunchy lettuce (baby gems / romaine)
- 1 small bunch fresh cilantro and/or mint, basil, well washed and dried
- ~1 dozen 8-inch rice paper wrappers
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Place the onions and ginger in a mortar and pestle. Sprinkle with the salt, and pound until the onions are quite bruised, but not paste-like. Heat the oil in a small saucepan until hot (hot enough that you could saute something in it). Add the onion mixture to the oil, remove from heat, and transfer to a jar to cool. I like to drain off (and save) most of the oil before using it here in the rolls, leaving just the paste.
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Pat the tofu dry, and cut into six equal slabs before arranging in a single layer on a rimmed plate. Place the garlic in a mortar and pestle, sprinkle with the salt and sugar, and pound into a paste. Work the oil in, a bit at a time, until the ingredients are completely combined. Use your hands to slather and gently coat each piece of tofu, be quite thorough. Set aside, and leave the bowl dirty.
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Cook the tofu in a single layer in a large skillet over medium-high heat until deeply golden on each side. I've found I don't need any addition oil here. Remove from the pan, and when cool enough to handle, slice into pencil-thick pieces, and salt to taste.
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In the meantime, toss the mushrooms gently (but well), in the residual marinade left in the tofu bowl. Once the tofu is done, you can use the same tofu skillet to cook the mushrooms. Use high heat, and cook until the mushrooms release their water and take on a nice, dark color. Transfer to a bowl or platter, and season appropriately.
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In bowl of hot water, dip each rice paper wrapper for just 3 seconds. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface and fold in half. Have a glance at the photos up above if you've never done this. You're going to want to keep all your ingredients crowded into 1/3 of the available surface of the wrapper at this point.
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Put down a generous smear of ginger onion paste. Then a lettuce leaf, tofu, a few mushroom, herbs. Then, tuck and roll. For these rolls I like the open-sided wrap technique (above), but you can certainly make enclosed rolls by leaving the wrapper round, and folding in the edges mid-wrap.
Makes about a dozen rolls.
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I love these recipes that are snack as you go. Perfect plane carry one. Last time I was on a plane to San Francisco I watched a woman devour 24 cold chicken wings. I was amazed and couldn’t stop counting…until she offered me one, slightly embarrassed. I vowed next flight I will have something healthy to share with someone else, and this recipe will be it!!!
made those a g a i n. mmmh gosh… that tofu is just amazing!! Best tofu ever.
Made those rolls yesterday. delicious!!! I substituted the mushrooms by a fresh avocado and added some crisp carrot shaves. Worked very well. The tofu is delicious! The favourite finger food of the year.
Oh wow. Those were delicious! I made a dry run earlier this week so I could tweak things if needed for a baby shower today: found it helpful to increase the amount of brown sugar/garlic paste a bit (not quite doubled), so I could be extra generous when slathering the tofu. Again, thanks for a winning recipe: I will be making these again and again.
These looked so amazing I had to try them, and after some tweaking they were delicious. First I made the ginger paste. SO salty! And the 6 tbsp of oil was way too much. I started over and used even less salt and only about 2 tbsp oil. Much better. I then proceeded to the tofu – something I’ve been cooking with for a very long time. Please mention in the recipe to pat dry the tofu! The brown sugar paste just slid right off on first attempt. So, I patted it dry and had somewhat better luck on the second try. With those little changes, these were amazing! I realized that I’m not a super wrapper, so I had everyone at dinner that night make their own and we all loved them! Thanks.
Can you really take food on a plane? I figured it was forbidden, unless it’s some kind of junk food sealed by the manufacturer. Twinkies, for instance.
Hi Pam, I’ve never had trouble. I’ve never even had security ask about it. My sense is that as long as you don’t have liquid sloshing around in your container, you’re fine.
Just made these this morning before I left for work. They were supposed to be for lunch, but I’m not very good at rolling and knew they would be falling apart by then. So I ate them for breakfast and it was the best breakfast ever! Oh my goodness, so flavorful. I think my favorite part was the mushrooms. I just used thick-sliced button mushrooms. No dipping sauce was necessary as everything else was plenty flavorful. I can’t thank you enough for your endless, superb recipes.
That brown sugar tofu sounds so amazing. I am definitely going to have to try it. I bet it would be a delicious addition to many asian inspired entrees.
What a nice healthy snack pack!! and what better way to avoid the awful plane food……………
I love how fresh and raw these spring rolls look. Great recipe as always and I hope you have had safe travels! 🙂
I’m never sure whether to comment when I see that hundreds have gone before me (what’s one more voice saying ‘yum’?!) but just had to for these – I adore Vietnamese ‘summer’ rolls but have never seen a wintery twist, I love this idea! I think I’d have to have them with a bit of dip – its not a roll without it for me – so might try whipping up something using extra of your lush-sounding onion-ginger paste and a touch of soy. Thanks for the inspiration!
PS – I misread your instructions about making the onion/ginger paste, and added the oil and muddled everything together cold. I was horrified when I reread the instructions and realized my mistake, but…what the heck, it was too late, so I threw all of it into a little saute pan, heated it up, and it was just wonderful. I had to hold myself back from eating the paste right out of the pan. And the gorgeous green of the oil it made! My gosh. I want to make a whole bunch of scallion/ginger oil now, just on its own.
My point – if I have one – is that this recipe is VERY forgiving!
Made my version of these tonight – WOW! By “my version” I mean my usual Vietnamese spring rolls with the addition of your KILLER onion/ginger base and your sugared tofu, but without the mushrooms, because I didn’t have them. I used red leaf lettuce (it was on sale), and julienned seedless cucumber and julienned daikon instead of the mushrooms. I also added a few of those wonderful clear rice noodles that you boil for 10 seconds. I know this sounds like I changed a lot, but I didn’t, really. I will never make spring rolls without your scallion/ginger paste again, and I adore the sugared tofu. I made a huge block of tofu, and was amazed and pleased that although I didn’t let the tofu marinate long, the flavors definitely stuck to the tofu! Also, instead of being deep golden brown per your instructions, they ended up blackened and crunchy in parts – I have trouble regulating the heat with an electric stove – but they were still delicious! So the fact that I rolled them with slightly different ingredients just shows how versatile your onion paste and tofu is. The brown sugared tofu is just SO much better than the garlic/Brewer’s yeast coating I have been using – thanks, Heidi!
Loved this! Forgot how much fun it is to work with rice paper. Although I was lazy and did not make the “paste”, just minced, it still turned out great. And I liked it with (siracha and soy) a dipping sauce and without. Thanks!
I just got back from vacation and am wishing I had these on my flight home instead of the $10 mozzarella sandwich on dry bread…! I love the sound of that ginger onion paste!!
I so loved this recipe. Ran out of ginger that day – so i used some thai green curry paste. Was a wonderful substitute. Also made a few other tweaks but the general concepts were kept the same. This was my first time using rice wrappers – had them sitting in my pantry – was just waiting the perfect way to use them and here came your recipe 🙂 Thanks!
looks delicious!
I like your recipes so much! They are so wonderful and healthy!
I made these last night using shiitake mushrooms and they were so wonderful! I loved the sugar, garlic rub for the tofu. It was a true treat!
I love spring rolls and these ones look delicious. I have a question which I really really really would *love* answered…the cutting board, please, where did you get it? I am totally in love with it. Oh marble …so awesome!
Hi Oana – a flea market find!
Very tasty. I used a bit of left over crispy pork, and hoisin sauce instead of the tofu.
I love scallion ginger sauce, but I’ve only ever had it on noodles. Great idea to incorporate it into summer rolls.
We made these last night for out downton abbey weekly potluck. They were delicious. We added roasted cauliflower to a few cause we had it on hand. I especially love the ginger/onion base. Thanks Heidi for another great meal.
Let me start by saying I love summer rolls so these winter rolls are just an wonderful excuse to continue the love – thanks for the continued inspiration Heidi!
Sia I think the mushrooms are called buna shimeji mushrooms – they have a great nutty flavour and are super delish. Hope that helps! Nx
Thanks Nicola – I wasn’t sure of the mushroom type. Wayne keeps buying them and they’re not labelled. In my head I’ve been calling them giant enoki
Made these spring rolls this weekend, and they were wonderful! I added thin slices of roasted sweet potatoes to the filling and used leftover sweet ginger baked tofu from Peter Berley’s Modern Vegetarian kitchen instead of the brown sugar tofu called for in the recipe. I also used leftover sauce from the sushi rice bowl recipe out of SNC as the dipping sauce. All in all, this is a highly adaptable simple and filling recipe. Thanks, Heidi!
component-y 🙂
love the idea of a brown sugar/garlic marinade on the tofu, mmm…
have a fabulous trip, wheresoever you are!
Wow – I’ve been wanting to make ricepaper rolls for ages, and this recipe sounds so good it’s just the inspiration I need. Yum!!!
Hi all …can anyone please tell me the name/type of mushrooms used here in spring roll???
I also just want say I love your blog, it inspires me in so many ways.
Thanks so much,
Sia
I love fresh rolls like these! Reminds me of Vietnam!
@ Bam .. Thank you. Really appreciate.
These are an interesting take on a traditonal dish (especially the mushrooms, love those!)…but I have to say my Vietnamese side is twitching. The mix of ingredient that are vietnamese, chinese and japanese (mirin) would make elders have a heart attack. 😉 I’m a bit of a purist when it comes to a cuisine as traditional as the Vietnamese cuisine, being used to authentic dishes every day. Can they still be called spring rolls if they have none of the original ingredients? Just wondering…
And, @Kusha, to get good rice papers you can to go to any Asian market. You can usually find them near the noodles aisle or section. They should not be frozen as rice paper (or “galettes de riz” in French) is very delicate. The ones you should use for spring rolls are among the smallest, and usually it will say which dishes you can make with these on the package. There are several brands available, and, as a newbie, I suggest trying them all and then sticking to the one you find has the best quality or taste. Hope this helps!
I made these (or pretty close to) over the weekend. I’ve been trying to find a way to get my toddler to eat more tofu and your recipe was right on target. So delicious! Instead of using the leftover brown sugar mix for mushrooms (didn’t have any) I used it to make a dip with a little sesame oil and chili paste.
just found some wonderful tofu mayonnaise recipes in Deborah Madison’s This Can’t be Tofu cookbook….
Perfect!!!
I can wait to try this recipe…
That ginger paste sounds divine…
I like that your food always looks tasty and pretty at the same time. 🙂
Those mushrooms are so beautiful. Are they enoki or something else?
lovely idea; the springrolls must be soo refreshing with that ginger and corriander in it, yummy:) I make another version of it with fillo pastry sheets and I look forward to trying yours – many thanks for sharing, enjoy the travelling!
I didn’t realize at first you were taking these on an airplane! I’ve never made spring rolls (let alone for a flight – I’m just imagining the face of anyone sitting nearby you with their tray of stinky plane food), but now I’m very tempted to try.
Hi Heidi,
Can you suggest where can one find good rice papers. I got one from my regular store’s freezer section. I am sure i can do better with them.
and the recipe is amazing i just cut down on the salt (not that it is much,just that i refer much less) and the brown sugar instead added few drops of toasted sesame oil to flavor the tofu.
Love and looking forward to cooking more of your site…very motivating …
Thanks!
I really love your recipes. The pictures are mouthwatering and can’t wait to cook them all!
The spring rolls look different and interesting to me. I’m used to the spring rolls we get in England at Chinese takeaways, deep fried in batter and stuffed with beansprouts. I’d personally leave out all the salt in the recipe though…..but then I’m on a low salt kick to see if it will help reduce my blood pressure. It’s already helped me lose 15 pound in weight (without really trying) due to all the processed foods you have to leave out which contain added salt. You have to eat freshly prepared food.
A beautiful, and I am sure tasty, take on spring rolls.
Delish..fresh and colorful!
Yes! I have all the ingredients and can make this right away! The mushrooms especially look delicious. And the photography is amazing, like always.
Such a great idea… airline food is so horrible and your lunch looks delicious and nourishing. Thanks Heidi!
This is so much better than the PB+J I usually pack for traveling. 🙂 Definitely would make neighboring passengers jealous. Love that first photo!
I packed spring rolls for my flight to India, as well! They’re easy, healthy, fresh-tasting and won’t spoil easily. My take was: spinach, tofu marinated in soy sauce, bean sprouts, carrots, cabbage and avocado. But I will have to try this combo soon!
Heidi, I have a soy allergy – what else can I substitute for the tofu? These look ever-so-enticing!
Lovely and amazing as always. I beg to differ however, on the dipping sauce. Love the lime/fish sauce/chili/sweet sauce with any spring roll…oh…but you are taking these on the plan…fish sauce not a flight cabins best friend. Have a great trip!
DELISH! I little more than 15 min to prepare, but worth every minute. How many does this recipe feed? I just want to know when to stop eating!! HAHA
Those look absolutely delicious. I’m drooling over here!
My goodness, those look amazing!
Made these today and they were fantastic!
very tasty as all your dishes are.
I am sure you have us all wondering about your destination and the culinary inspiration you’ll bring back.
Bon Voyage!
You’ve inspired me to make better snacks (and meals) for airplanes.
These look lovely. Can’t wait to see pictures from your trip!
I make fresh spring rolls regularly, and find myself craving their crispy freshness even in the fall and winter. I love the earthy flavors you use here. This is defininitely going into my regular rotation!
Thanks for sharing. I always get such wonderful ideas from your blog and look forward to your posts 🙂
Oh this is so creative! I definitely hope to try this soon!
I have never been brave enough to attempt to work with rice paper. But this would be such awesome food on the go, especially with a little one.
I am going on a trip tomorrow to visit a good friend in Kansas City who I have not seen in quite some time. I have all the ingredients for these except for green onion, romaine and rice paper wrappers. I am stopping by the store tonight, making these and taking them with me tomorrow. Thank you, 1000x.
This looks delicious and light. Thanks for the constant cooking inspiration.
Can’t wait to try these! Heidi, have you ever had a problem w airport security when your carry-on meal includes a sauce? I’ve had peanut butter crackers confiscated & would hate to lose these spring rolls.
Your lunch looks to perfect and cute to eat! I am the same way about packing lunch for the plane, however I wrap things in kraft paper and then get rid off the paper bag. I don’t like to carry extra things especially now that I have to carry all these things for my baby! Cannot wait to try it! The rolls look amazing!!! Can I substitute the tofu for something else?
You probably are the perfect travel mate, Heidi. I can’t even imagine hom much more pleasurable eating these must be, especially when compared to airport food. In my experience though rice rolls do tend to come apart when you eat them. Do you have any special trick when it comes to the wrapping?
OMG. That’s all I can say.
they’re so pretty!
what a great post and i love the green onion paste spread.
for herbs i’d recommend mint leaves or shiso and also would recommend sprinkling some roasted cashews or peanuts inside the roll… also sliced avocado, or mango if you want something sweet. yummmm the possibilities are truly endless!
I was just given one of Heidi’s great cookbooks as a gift and what a coincidence, when I opened the website, there was a version of my favorite easy food – spring rolls! I put everything from salmon to tofu to the traditional shrimp in them. I was born in Vietnam and although my mom is the roll maker extraordinaire, I thought I “invented” putting the peanut/hoisin sauce INSIDE the rolls for parties and travel – but I see Heidi does the same thing, too. It really makes it simpler for appetizers or party food. Thanks to Heidi for all the great recipes. Cheers, Bella (Washington, DC)
these little rolls look fab but oh my, that kitchen! It’s stunning.
Heidi, which kinds of mushrooms did you use? Any others you recommend? Looks very delicious and fun for creating variations.
oh my goodness, those spring rolls look so wonderful and your description and photos are so helpful! Thank you so much for your blog. I love it, thanks to my daughter-in-love, Beth!!
Delicious. Healthy; light; bite size. Perfect for a long haul flight. Love the addition of tofu too.
these look gorgeous, heidi! i am going to make some for lunch.
I have been packing my food for flights for many years now I have something new to try…looks and sounds yummy.
Thanks
Come to Stockholm! I’ll make you dinner!
These spring rolls look great. I love making spring rolls and home, I’ve never thought to do a wintery version. Yum!
This is such a clever recipe!!!! The paste is going to add a lot of flavor to the tofu: really great!
How do you deal with the wrappers sticking? I find when I make spring rolls ahead of time and refrigerate, they stick to one another and the plate.
Spring rolls are a huge favorite of mine…I love rice paper, and let’s face it, I love peanut sauce for dipping mine in and I like a little roll with my huge bowl of dip if you know what I mean!
Your rolls look gorgeous!
Love your pictures, recipes and i know this sounds strange but a calming effect comes over me when i read what you write. Keep up the good work.
These are exactly what I’ve been craving lately. They look delicious.
I love spring rolls, and those may be some of the prettiest I’ve ever seen.
These are so pretty!!
These look super yummy! They remind me of Vietnamese rice rolls. Can’t wait to hear where you’re going (so exciting) !
Oh gosh I’m so impressed by your travel preparation snacks. So deluxe. These look so fresh and satisfying.
Heidi! My MOST favorite plane food is uber hydrating and full of flavor. These look absolutely fabulous. I feel like my skin is glowing at the mere thought of making them. Can’t wait to hear about your travels! Noelle
I finally tracked down some spring roll wrappers and was wondering what to do with them in February. I’m inspired by your wintery take on them.
Oooh, I like this idea! I’ve never seen a winter spring roll before. I always think fresh spring and summer veggies, but this is fantastic and opens up a whole new whole of possibilities. 🙂
I LOVE this recipe – and so love your travel lunchboxes. It so would make everyone on the planet jealous. I HATE trying to find something at the airport to eat. It’s almost impossible!
I can’t wait to hear about your trip! These spring rolls look like they could hold me over until spring actually arrives.
i hope one day that I end up next to you on an airplane…
these look FANTASTIC
I LOVE fresh spring rolls – and those mushrooms are absolutely adorable!! I’m the same about packing for a trip – I always bring my own meals on the plane too 🙂
I absolutely adore this recipe, so refreshing and tempting during these cold winter months. Great looking travel lunch box too :), Miriam@Meatless Meals For Meat Eaters
This sounds fantastic! And I have everything, minus the rice wrappers, in the fridge. Can’t wait for your photos, some film ones I hope!
love how the greens poke out one side, very enticing and somehow more elegant than tightly wrapping both sides
I think so too! Plus, if you are sharing with friends, they can get a sense of what’s inside at a glance.
I love that you pack lunch for planes. i’m always too busy getting everything else in line to have time for food packing, but maybe i need to shift priorities around a bit! these look great for hiking snacks, too!
Quel coincidence! GF Boy and I made spring rolls together for V-Day dinner this week. We filled ours with romaine, avocado, julienned cucumber, rice noodles, and cilantro, dipped in homemade ginger-y peanut sauce. Yum.
Love your take on these spring rolls!
Oh yum! That ginger paste would be good on all sorts of things.
(I love your countertops, too.)
Mmmm, I love the idea of a wintery spring roll! They’re usually a go-to meal for me in the summer when my garden is too full of greens, but now you’ve got me craving these, especially the mushrooms and all that fresh ginger 😀
How smart to put a flavorful paste inside the spring roll! We usually just eat our spring rolls as we assemble them, but this is a great idea for making them portable.
can’t wait to try these! and i can’t wait to see where your surprise destination is…
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