Napa Cabbage Leave Spring Rolls
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 29 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 large carrots (peeled)
- 3 ribs Celery (washed and trimmed)
- 1 Cucumber (peeled)
- 8 ozs natural Tofu
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp soybean oil
- 8 large Napa cabbage
- 2 tsps Wasabi paste
- ½ cup fresh cilantro (finely chopped)
- soy sauce (for serving)
Preparation
Kitchen utensils
1 Wok, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler
Preparation steps
1.
Cut the carrots and celery in half lengthwise and cut into very thin strips. Cut the cucumber in half lengthwise, remove seeds and cut into very thin strips.
2.
Cut the tofu into very thin slices and sprinkle lightly with salt and pepper. Heat the oil in a skillet set over medium-high heat. Lightly fry the tofu on both sides. Drain on paper towels.
3.
Rinse the cabbage leaves and pat dry with paper towels, trim center core if necessary. Place 2 slices of tofu on the bottom 1/3 of the cabbage leave. Gently spread a small amount of wasabi on the tofu. Add the cilantro, carrots, celery, and cucumber strips. Tightly roll the cabbage leaves and secure with a wooden toothpick. Repeat the process until you have 8 rolls. Cut each roll in half diagonally. Serve with soy sauce.
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