Red Curry & Brown Sugar Spring Rolls

These spring rolls are tangy, gingery, garlicky and absolutely irresistible. Perfect as an appetizer for gatherings!

Ginger Onion Paste:
2 TBS peeled grated ginger
2 garlic cloves, minced
3 stalks of green onions, minced (white and light green parts only)
½ tsp salt
4 TBS safflower oil (this is just for cooking the paste, you’ll drain and save the oil for later)

Red Curry and Brown Sugar Tofu:
one 14-oz (400g) extra-firm tofu
2 TBS safflower oil
1 TBS red curry paste
4 tsp light brown sugar (I used muscovado sugar)
1 tsp tamarind paste (optional)
1 tsp salt
½ tsp granulated garlic

Spring Rolls:
18 spring roll wrappers
1 large carrot, peeled and cut to matchstick slices
1 large red pepper, thinly sliced
1 cup shredded red cabbage
cilantro

View the full recipe at Healthy Nibbles & Bits →