5 from 5 votes
Curry Tofu Autumn Rolls with Sweet Ginger Sauce
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
These autumn rolls are made with rice paper wrappers stuffed with curried scrambled tofu, kale and peanuts, and served with a zesty sweet ginger sauce.
Course: Appetizer
Servings: 8
Author: Alissa
For the Autumn Rolls
  • 1 tbsp. vegetable oil
  • 2 garlic cloves minced
  • 1/2 lb. extra firm tofu drained and pressed
  • 2 cups lacinato kale stems removed and cut into 1/2 inch wide strips
  • 1/4 cup roasted and salted peanuts coarsely chopped
  • 1 tbsp. lime juice
  • 1 tbsp. soy sauce
  • 2 tsp. curry powder
  • 2 tbsp. fresh cilantro chopped
  • 1 scallion chopped
  • 8 rice paper wrappers
For the Sweet Ginger Dipping Sauce
  • 2 tbsp. lime juice
  • 1 1/2 tbsp. agave
  • 1 tbsp. soy sauce
  • 1 tbsp. fresh grated ginger
Make the Autumn Rolls
  1. Heat oil in a medium skillet over medium-high heat. Add garlic and saute 1 minute.
  2. Crumble tofu into skillet. Add kale and peanuts. Saute until kale is wilted, about 5 minutes.
  3. Add lime juice, soy sauce, curry powder, cilantro and scallion. Remove from heat and flip a few times with spatula to blend.
  4. Place a sheet of parchment on working surface. Fill a wide, shallow bowl with warm water. Soak a rice paper wrapper until pliable, about 30 seconds. Remove and place flat on parchment.
  5. Place 1/4 cup of tofu mixture into center of wrap. Fold opposite sides inward, then fold the top over filling. Roll towards you to wrap the remaining bottom portion of wrapper around roll.
  6. Repeat until all filling and wraps are used.
Make the Sweet Ginger Dipping Sauce
  1. Whisk all ingredients together.
Recipe Notes

You could substitute curly kale for lacinato, though you might need to adjust cooking time. In my experience, curly kale takes a bit longer to wilt.
I've found the parchment paper to be crucial in rolling rice paper wraps. Most package instructions will tell you to roll over a towel, but I have much better luck with parchment. The wraps won't stick and should roll up pretty easily. Use a paper towel to blot any excess water from the parchment between rolls.