Go Back
–+ servings

Spring Rolls with Crispy Tofu and Smokey Peanut Sauce

Petranka
Fresh, healthy, and easy to make, these spring rolls with crispy tofu will be your new favorite summer appetizer!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
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!
Keyword spring rolls, spring rolls recipe, spring rolls with tofu, tofu spring rolls
Tried this recipe?Let us know how it was!