Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fresh thai spring rolls

Fresh Thai Spring Rolls & Peanut Sauce


  • Author: Megan
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 10 rolls 1x
  • Diet: Vegan

Description

These fresh Thai spring rolls are filled with a colorful, delicious mix of tofu and vegetables. They’re paired with a heavenly peanut sauce that takes this recipe to the next level. These are the BEST fresh spring rolls, and after you taste them once you’ll want to make them again and again.


Ingredients

Scale

To make the spring rolls:

  • 1 block organic extra-firm tofu cooked & cubed
  • 2 tablespoons sesame oil (or olive oil)
  • 10 rice paper spring roll wrappers
  • 3 carrots thinly sliced
  • 1 cucumber peeled & thinly sliced
  • 1 cup red cabbage thinly sliced
  • 1/2 head romaine lettuce thinly chopped
  • 1/2 cup cilantro roughly chopped
  • 1 lime
  • black sesame seeds (optional)

To make the peanut sauce:

  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce (or tamari sauce)
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 1 lime juiced
  • 1/4 teaspoon chili paste (optional, for spice)

Instructions

To make the spring rolls:

  • Start by draining and pressing the tofu for 30 minutes. Wrap the tofu in paper towels or a kitchen towel. Press the tofu using a tofu press or by placing it between two cutting boards with heavy books or weights on top.
  • Once the tofu has been pressed, slice it into strips that are about 1/8″ to 1/4″ in thickness.
  • In a large skillet over medium high heat, add 1 tablespoon of sesame oil (or olive oil). Add half of the tofu strips and cook until browned on both sides, about 4 minutes on either side. Add the remaining 1 tablespoon of oil and cook the remaining tofu. Set cooked tofu aside.
  • Cook a rice paper spring roll wrapper according to the package instructions. These wrappers are usually made by placing them in warm/hot water in a large skillet for 20 – 30 seconds. Be sure to remove your wrapper before it is overcooked and loses its texture.
  • Remove the wrapper from the water, place it on a plate and add your spring rolls fillings. It’s easiest to add the tofu (1 or 2 strips), carrots, and cucumber first and then top with red cabbage, romaine lettuce, cilantro, and a small squeeze of fresh lime juice. (Optionally, sprinkle black sesame seeds as well).
  • Be careful not to fill your rolls too full. I usually add 2 strips each of the tofu, carrots and cucumber and then lightly top with the remaining ingredients. Fold your wrapper like a burrito: folding in the ends first and then rolling it to seal all of the ingredients in.
  • Repeat this process until you’ve used up all of your wrappers or all of your tofu.

To make the peanut sauce:

  • Make your peanut sauce by adding all of the ingredients to a small bowl and stirring together. If your sauce is too thin, add more peanut butter. If your sauce is too thick, add a splash of water.
  • Category: Main Course, Appetizer
  • Cuisine: Chinese

Keywords: tofu