Recently, I discovered spaghetti squash and it has become my new favorite thing! It’s so fun to remove from the skin, and watch the noodle-like texture appear. I have been eating it for lunch a lot. Usually, I mix it with kale, cheese and balsamic to make a spaghetti squash salad of sorts. I have been brainstorming new ways to prepare it, which brings us to spaghetti squash spring rolls!
Now this recipe is less a recipe and more of an idea. I found spaghetti squash to be the perfect filling for spring rolls because of it’s crunchiness, and slight sweetness that balanced out the salty tofu. The amount of each ingredient depends on how many spring rolls you plan on making, and of course you can add or remove something if you’d like.
Spaghetti Squash and Tofu Spring Rolls
Spring roll wrappers
Firm tofu, cut into strips and fried
Spaghetti squash, roasted and cooled
Carrots, finely sliced
Dipping sauce (I used peanut sauce and sriracha)
1. Heat saucepan to medium heat and add coconut oil. Cut firm tofu into strips, and place in pan, allowing to fry. Add some soy sauce and let tofu cook until brown, and flip. Remove from pan and place on a paper towel to absorb excess oil.
2. Chop green onions, cilantro and carrots.
3. Prepare your spring roll wrappers. I found that running the wrapper under the faucet for a few seconds, and beginning to place the ingredients in the center while the wrapper was still firm worked well. The wrapper will continue to soften as you place your ingredients, and will be soft enough to roll once you’re done.
4. Place tofu, spaghetti squash, bean sprouts, carrots, cilantro and green onions in the center f your wrapper. Once all your ingredients have been placed on your wrapper, roll it up and enjoy! I didn’t use any fancy wrapping technique, but I do wish I had seen this before wrapping mine up.
5. Dip in sauce of your choice and enjoy!