Peanut Tofu Spring Rolls

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Fresh vegetable spring rolls are one of my favorite meals for when the weather is warm. They require minimal cooking, they are packed with veggies and are very easy to make. The only tricky part is folding them up if you haven’t ever made them I would suggest watching the video. It will just help you get the hang of it a little better!

RECIPE VIDEO

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To make a spring roll you are going to need rice paper wrappers. You can usually find them at an Asian market, the international aisle at your food store or online! You can use any vegetables you like of course but this is my favorite variation. Paired with the peanut tofu it is absolutely delicious.

I used tofu that I had frozen and thawed for this recipe. You can freeze your tofu or use it straight out of the container. If you want to freeze all you do is put it in the container in your freezer overnight. Let it thaw on your counter until no longer frozen (about 4-5 hours) and then press it really well. The tofu will expand and it changes the consistency of the tofu.

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INGREDIENTS

9-11 rice paper wrappers
3/4 block firm or extra firm tofu
1 1/2 bell pepper
1 cucumber
2 cups baby spinach
2 cups cabbage
6-8 green onions
1/2 tbsp sesame oil for cooking tofu (optional)
Sesame seeds, green onion and lime for garnish

Peanut Tofu Sauce
1/4 cup peanut butter (if you have a peanut allergy use any other nut you are not allergic to or sunflower seed butter)
2 tbsp grade A maple syrup
1 tbsp soy sauce or coconut aminos/tamari
1 tbsp water

Peanut Dipping Sauce
1/2 cup peanut butter
2 tbsp grade A maple syrup
1 tbsp soy sauce or coconut aminos/tamari
2 tbsp water
1-2 tsp red pepper flakes (or more depending how spicy you like it)

METHOD

  1. Prepare tofu by giving it a light press. Then cut into long rectangles. I prefer them this shape because they fit into the rice paper wraps better.
  2. Prepare the peanut tofu sauce by adding all ingredients into a bowl and whisking until smooth.
  3. In a pan on medium low heat add the sesame oil. Allow oil to heat up for 1-2 mins then add in the tofu. Cook the tofu for 3-4 minutes per side until golden and crispy.
  4. Once tofu is cooked to your preferred level of crispiness add the sauce. Toss around to coat the tofu. Cook for 1-2 more minutes and the sauce will slightly thicken.
  5. Prepare all your vegetables. I like to slice the cucumber and pepper very thin and into long strips like the tofu. Chop the green onion as well into small circles.
  6. To assemble the rolls you will need a big plate with water about 1/4 cup so you can submerge the wrapper.
  7. Add the rice paper wrapper into the water and dip for about 5-7 seconds on one side and then flip and dip the other side for 5-7 seconds. I find the wrappers are easier to work with if they are wet and pliable but still have some form to them.
  8. Lay the wrapper down and then begin to add your veggies and tofu. Do not overfill the wraps because then they might break. I usually like to lay down 5-7 pieces of spinach, a small handful of cabbage, 4-5 pieces of bell pepper and cucumber, 1-2 pieces of tofu and a sprinkle of the green onion. Try to keep it in a small rectangle in the center of the wrapper. Similar to wrapping a burrito.
  9. To close this take one side and fold it over the filling. Take the side across from it and fold it over the filling. Then take the bottom and fold it up to cover the filling. And then keep rolling until it is closed. If you need help watch this video.
  10. To make the peanut dipping sauce add all the ingredients into a bowl and whisk together.
  11. Once all the rolls are done I like to cut them in half. Squeeze some fresh lime juice, add sesame seeds and green onion for garnish. Enjoy!

Makes up to 11 whole rolls or 22 halves!

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*this post contains Amazon Affiliate links. If you decide to purchase the item I will receive a small commission which helps me to make more recipes for you guys!

4 thoughts on “Peanut Tofu Spring Rolls

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