Wintery spring rolls were the perfect lunch on a recent flight. Slathered with a bold ginger-onion paste and filled with tofu, mushrooms, lettuce, and herbs.
I packed spring rolls for the flight - a travel first for me. The wintery version would be fun to experiment with during February.
The good news is you can prep the onion paste and tofu a day or two ahead of time, making spring rolls convenient to assemble.
If you get the seasoning right on each component, I argue you don't need a dipping sauce. They can be self-contained and flavorful.
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