Elevate your spring roll game with these Ginger Charred Broccoli and Tofu Sesame Rolls, made in partnership with Simply Organic.
Ginger Charred Broccoli and Tofu Sesame Spring Rolls
I love spring rolls, but they’re often uninspiring, made with the same flavors, same raw vegetables, and the same proteins. They’re one of my favorite snacks, because they’re a tasty way to pack in a bunch of raw vegetables in a crunchy, portable bite.
Spring rolls are easy to make – you pretty much just wet rice paper in a shallow bowl of water, top with whatever ingredients you’d like, and roll! Slice them in half and serve them as appetizers, or have a couple as a light snack – or as part of a meal!
These spring rolls are seasoned with Simply Organic‘s ground Ginger and their Black Sesame Seeds. If you wanted to skip the cooking and charring of the broccoli, you could just chop it up more finely and briefly cook it in a pan with some olive oil and the same seasonings.
By charring the broccoli, you’re adding another level of consistency and flavor, but it does take 20 minutes, so if you don’t have that kind of time, I recommend using finely chopped raw broccoli or well chopped broccoli, cooked for 5 minutes in a skillet.
Spring rolls are also beautiful, aren’t they? I usually just have mine dipped in soy sauce, but I’m obsessed with this tahini sesame dressing – it’s a must make!
And if you want to add a different protein other than tofu, add in some cooked chopped chicken!
Ginger Charred Broccoli and Tofu Sesame Rolls
- 2 cups broccoli florets from 2 stems of broccoli + the broccoli stems spiralized with Blade D
- sesame oil to drizzle
- salt and pepper
- ½ teaspoon Simply Organic Ginger Root
- 1 ripe avocado
- 6 rice wrapper sheets
- 1.5 teaspoons Simply Organic Black Sesame Seeds
- 4 oz baked tofu cut into 1/8” strips
- ¼ cup packed mint sliced
- For the dipping sauce:
- 1 teaspoon sesame oil
- 3 tablespoons grapeseed oil
- 1/4 cup tahini
- 3 tablespoons soy sauce
- ¼ teaspoon Simply Organic Ginger Root
- 2 tablespoons rice wine vinegar
- ½ teaspoon red pepper flakes
- 1 teaspoon honey
- Preheat the oven to 450 degrees. Lay out broccoli florets and stem noodles on a parchment paper lined baking sheet and drizzle with sesame oil and season with salt, pepper, and Ginger Root. Bake for 20 minutes, shaking the pan halfway through, or until fork tender and charred (black and deep brown in color.) Remove from oven and chop well.
- While broccoli cooks, peel, pit, and thinly slice the avocado. Set aside.
- Prepare the dipping sauce. Combine all ingredients in a small bowl and whisk together. Set aside in a serving vessel you’ll be serving alongside the spring rolls.
- Create an assembly line of the vegetables for the spring rolls (this just helps you keep organized).
- Fill a shallow dish with warm water. One at a time, dip a rice wrapper sheet into the water for 5 to 10 seconds. Remove and place on a flat surface, like a cutting board or plate.
- In the middle of one of the rice wrappers, sprinkle with ¼ teaspoon black sesame seeds in a horizontal row formation and lay 4 avocado slices down (they should be very thin), 4 tofu strips, 1 pinch of mint, and 2 tablespoons of the broccoli mixture.
- Fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the avocado faces up.
- Continue with the remaining ingredients and rice wrappers to make 6 rolls. Place on a plate and cover with plastic wrap and refrigerate, if not serving immediately.
- Serve the spring rolls with the dipping sauce, topped with more sesame seeds.