Fresh Vegetarian Tofu Spring Rolls
Crispy tofu and vibrant vegetables wrapped in delicate rice paper served with a savory peanut dipping sauce.
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Ingredients
- 14 oz Extra firm tofu, pressed and sliced into strips
- 12 sheets Rice paper wrappers
- 2 cups Rice vermicelli noodles, cooked
- 2 medium Carrots, julienned
- 1 large Cucumber, julienned
- 1/2 cup Fresh mint leaves
- 1/2 cup Fresh cilantro leaves
- 2 tbsp Soy sauce
- 1/4 cup Creamy peanut butter
- 1 tbsp Hoisin sauce
- 1 tbsp Lime juice
- 1 tsp Sesame oil
Instructions
- 1
Heat sesame oil in a skillet over medium heat and sear tofu strips with soy sauce until golden brown on all sides.
- 2
Prepare the peanut sauce by whisking together peanut butter, hoisin sauce, lime juice, and a splash of warm water until smooth.
- 3
Fill a large shallow bowl with warm water and dip one rice paper sheet for 5-10 seconds until just softened.
- 4
Lay the damp rice paper flat on a clean surface or cutting board.
- 5
Place a small handful of vermicelli noodles, tofu, carrots, cucumber, mint, and cilantro in the lower third of the paper.
- 6
Fold the bottom edge over the filling, tuck in the sides, and roll tightly upward like a burrito.
- 7
Repeat the process with the remaining ingredients, keeping finished rolls covered with a damp cloth to prevent drying.
- 8
Serve immediately with the prepared peanut dipping sauce.
Nutrition per Serving
285
Calories
12g
Protein
38g
Carbs
10g
Fat
4g
Fiber
6g
Sugar
580mg
Sodium
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