Meatless Monday: Sweet Coconut, Tofu and Mint Spring Rolls


coconut spring rolls

Do not reserve these for Meatless Monday only.

You’ll be missing out all the other days of the week.

Gingergrass, one of our favorite Silver Lake restaurants, makes a Bo Bia spring roll in which coconut adds sweetness to a rich and savory cooked egg and vegetable combo.  It’s a delicious roll, but the coconut is what floors me.  So simple and so unexpected. I tried it last week in a raw roll, where the chewy decadence of sweet coconut makes the crisp vegetables and herbs taste even fresher.

how to roll a spring toll

Extra-firm Japanese-style tofu was my starting point, but you can go straight veg if you prefer.  Then, a few piece of cucumber, bell and jalapeno peppers all cut into matchsticks.  I balanced them on the damp rice paper, centered in the quadrant closest to me.  Then I topped my little pile of joy with sweetened coconut and fresh mint leaves.  Go bold with the mint; you want some in every bite.

How to make spring rolls

Here’s the first roll, where you cocoon the filling into a little torpedo, using your fingers to gently pinch and even out the roll.

How to make spring rolls

Then you fold in both sides of your little see-through burrito and continue rolling, tightening with each step until you seal the end.

coconut and tofu spring roll recipe

Use a sharp knife for a diagonal cut.

How crunchy and fresh do those veggies look?  Add a spicy peanut dipping sauce and let me know how you like it.


P.S. Angus and I are having my birthday dinner at Son of a Gun tonight.  Angelenos, any menu suggestions?  Anjali says the shrimp toast can’t be missed.


4 Comments on Meatless Monday: Sweet Coconut, Tofu and Mint Spring Rolls

  1. Julie & Lauren
    August 15, 2011 at 5:20 am (9 years ago)

    Mm. looks good and have fun tonight! XO

  2. Lydia
    August 15, 2011 at 8:04 am (9 years ago)

    these look amazing

  3. April
    August 15, 2011 at 8:30 am (9 years ago)

    OMG, Gingergrass’s Bo Bia is one of my all-time restaurant dishes, so I’m thrilled to see you feature it here. I have tried to recreate it a few times, but there remains a je ne sais quoi with the original version…

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