Name: Spring Rolls with Crispy Tofu and Smokey Peanut Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 12 rice paper wrappers; 1 ½ cups cooked thin noodles (we like glass noodles); 4 cups thinly sliced/shredded veggies ((such as bell pepper, carrot, cucumber, lettuce)); ½ cup fresh coriander, mint, or basil; 1 (14-oz) block tofu, extra-firm; 1 Tbsp soy sauce (or tamari if GF); 2 Tbsp nutritional yeast; 1 Tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp salt; 1 heaping Tbsp corn starch; 3 Tbsp peanut butter; 2 Tbsp soy sauce (or tamari if GF); 1 Tbsp lime or lemon juice (or more to taste); 1 Tbsp honey or maple (or more to taste); 1 Tbsp sesame oil; 1 tsp minced garlic; 1 tsp minced ginger; ½ tsp salt; ¼ tsp cayenne pepper (optional); 2 Tbsp water (or more for desired consistency)

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This recipe for spring rolls is my all-time favorite dish to prepare when the days get extra warm. All you need is peanut butter, fresh vegetables, and 30 minutes of patients. The result- refreshing, nourishing, and flavorful spring rolls! The best part is definitely the peanut butter dip that we just couldn't resist!
Definitely feel free to use any veggies that you like- radishes, spinach, cabbage, etc. This dish is extremely customizable. Now, let me show you how it's done!

Spring Rolls with Crispy Tofu and Smokey Peanut Sauce

Fresh, healthy, and easy to make, these spring rolls with crispy tofu will be your new favorite summer appetizer!

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Prep Time 20 mins

Cook Time 0 mins

Total Time 20 mins

Course Appetizer, Side Dish

Cuisine Gluten-free, Vegan, Vietnamese-Inspired

Servings 12 rolls

Ingredients

For the spring rolls

12 rice paper wrappers
1 ½ cups cooked thin noodles we like glass noodles
4 cups thinly sliced/shredded veggies (such as bell pepper, carrot, cucumber, lettuce)
½ cup fresh coriander, mint, or basil

For the tofu

1 (14-oz) block tofu, extra-firm
1 tablespoon soy sauce (or tamari if GF)
2 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon salt
1 heaping tablespoon corn starch

For the peanut sauce

3 tablespoon peanut butter
2 tablespoon soy sauce (or tamari if GF)
1 tablespoon lime or lemon juice (or more to taste)
1 tablespoon honey or maple (or more to taste)
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
½ teaspoon salt
¼ teaspoon cayenne pepper (optional)
2 tablespoon water (or more for desired consistency)

Instructions

Pre-heat oven to 180C (356F ). Press tofu by wrapping an absorbent towel around it, let something heavy sit on top for 10 minutes. Then slice into thick, long slices.
Transfer tofu into a bowl and add coconut aminos, oil, nutritional yeast, spices and stir to coat. Let it marinate for 5-10 minutes. Bake for 20 minutes or until golden. Let it cool down before rolling the spring rolls.
Boil the noodles according to the packaging instructions or until soft, rinse with cold water, then drain and set aside. Next slice the veggies.
Prepare the peanut butter sauceby adding all of the ingredients to a smal bowl. Use a whisk and mix well. Set aside.
To prepare the spring rolls: in a medium bowl, wide enough to fit the rice papers, add warm water. The ideal temperature is slightly above room temperature. Using hot water will damage the wraps, because they are really thin. Add a single rice paper to the water and let soften for 30-40 seconds. Be careful not to soak for too long, they shouldn't feel too soft.
Then, to the bottom third of the wrap, add thinly sliced veggies, tofu and herbs.
To roll, first start by folding the rice paper (the part that's closest to you) over the toppings. Then fold the left side over it, followed by the right side over the left.
Finally, roll forward and away from you until the roll reaches the seam. Repeat with freshly soaked rice paper until all wraps are done.
Cut the rolls in halves and dip into the peanut sauce. Enjoy!