Magnesium Fresh Spring Roll
Magnesium Fresh Spring Roll
vegan|gluten-free|healthy fats
YIELD: 2-3 servings
PREP TIME: 40 mins
COOK TIME: 15 mins
INGREDIENTS
½ Tbsp organic canola oil
100g bean sprouts, rinsed and dried
⅓ medium carrots, shredded
100g asparagus, rinsed and cut in half
150g Chinese jade sprouts, rinsed and dried
4 pcs brown rice wrappers
Himalayan pink salt, to taste
Tofu marinade
50g Tofu
½ tsp tamari / organic soy sauce
1 tsp toasted sesame oil
¼ tsp Thai chilli flake
1 tsp maple syrup
Dipping sauce
1 Tbsp almond butter sauce
1 ½ tsp fish sauce
1 tsp lime juice
dash of White pepper
1 tsp Sesame oil
1 ½ Tbsp filtered water
¼ tsp chilli powder, or to taste
DIRECTIONS
Cut Tofu into slices.
Marinate sliced tofu with tamari or organic soy sauce, sesame oil, maple syrup, Thai chilli flakes and Himalayan salt. Let the sauce be fully absorbed by tofu, about 15 minutes. Set aside.
Add 1 tsp canola oil in a pan over medium-high heat, add bean sprouts and stir-fry until cooked. Set aside.
Set a small pot of water to boiling, add some salt and the blanch asparagus. Drain and set aside.
Heat a pan over medium-hight heat, add remaining canola oil, sear the marinated tofu. Flip them over after you see golden brown colour on the bottom side. Set aside.
For the dipping sauce, combine all ingredients into a bowl and then whisk while streaming water in.
Fill a high-rim plate with warm water, immerse the brown rice paper into water for a few seconds. Lay it on a non-stick (i.e. bamboo) working surface, it will continue to soften.
