Vietnamese Spring Rolls Recipe
Fresh spring rolls are the best light and healthy appetizer stuffed with tofu, glass noodles, and fresh veggies all wrapped in rice paper with a delicious peanut sauce.
List of Ingredients:
- 10 oz firm tofu, drained well
- 8 rice paper spring roll wrappers
- 1 carrot, thinly sliced
- 1 cucumber, thinly sliced
- 1 cup lettuce
- 1 cup red cabbage, shredded
- 1/8 cup fresh cilantro
- 1/8 cup basil
- 1/8 cup mint
- 1/4 cup peanut butter (or PB2 combined with water)
- 1.5 tbsp low sodium soy sauce
- 1 tbsp pure maple syrup
- 1/2 tbsp fresh lime juice
- 1/2 tbsp rice vinegar
- 1 tsp Asian garlic chili paste (sambal olek)
- 1/8 tsp ground ginger
- 2 tbsp warm water
To make peanut sauce: Warm the peanut butter in the microwave until slightly melted. This step can be skipped but makes it a bit easier to stir. Add the soy sauce, maple syrup, lime juice, rice vinegar, garlic chili paste, and ground ginger to a small bowl. Whisk together, adding water a little at a time until it reaches a smooth consistency. It should be thick but still pourable. Taste and adjust seasoning as needed - more soy sauce for salt, more lime juice for tang, more chili paste for heat, etc.
To make the spring rolls, submerge one piece of rice paper into water for 15-20 seconds. Remove and place on a damp cloth. Place the tofu in the center of the paper.
Layer on the vegetables and herbs. Make sure not to overfill the spring roll or it will break as you are rolling it.
Carefully fold over one end and then fold over the sides. Then roll over carefully to close the spring roll. Normally there are directions on the rice paper package for rolling.
Serve the spring rolls with the peanut sauce.
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