I shared Maki's spring roll recipe last week. Today is my spring roll recipe. We both made and ate spring rolls on the same day by chance. We might have been synchronized somehow 😇
My spring rolls are "Teriyaki Tofu Spring Rolls" (vegan friendly recipe) . I also added crispy lettuce and fresh herbs from my garden 😉. They are super quick to prepare and delicious to eat! Pair them with possibly the best ever Japanese-Vietnamese Dipping Sauce you have ever tasted and you won’t be able to stop at one!
For topping - Teriyaki Tofu (to make 8 rolls)
semi-fried tofu
– cut 16 sticks into 2cm x 5cm
2 tbsp SAORI Tsuyu
(Seaweed & Soya) Sauce
1 tbsp sesame oil
1 tbsp brown sugar
pan fry semi fried tofu with sesame oil, SAORI Tsuyu and brown sugar until caramelised
For SAORI's special dipping sauce
2tbsp SAORI Tsuyu ( Seaweed & Soya) Sauce
2 tbsp sweet chilli sauce
2 tsp peanut butter
a squeeze of lemon juice
Saori Rayu Chilli (optional – for extra zing!)
Enjoy😋