Vegan Fresh Spring Rolls with Peanut Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8
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Calories
177 kcal
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Course
Appetizer
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Cuisine
Vietnamese, Vegan, gluten-free
Vegan Fresh Spring Rolls with Peanut Sauce
Description
Vegan Fresh Spring Rolls with Peanut Sauce combine marinated tofu slices with cooked brown rice noodles, julienned carrots and cucumbers, and fresh herbs like mint and cilantro wrapped in softened rice paper sheets. The tofu is first marinated with soy sauce, garlic powder, and ground ginger, imparting savory depth.
Instructions detail a careful assembly process where layers of herbs, tofu, veggies, and noodles are arranged on softened rice wrappers and rolled tightly. The rolls are accompanied by a quick peanut sauce made with peanut butter, soy or tamari, maple syrup, lime juice, and garlic powder, which provides a creamy, slightly sweet, and tangy dip. Optional heat can be added with sriracha, or a nut-free version made with sunflower butter.
The textural contrast of tender tofu, chewy noodles, crisp vegetables, and fresh herbs wrapped in the delicate rice paper offers a light yet satisfying bite. These rolls suit lighter meals or appetizers, and the dipping sauce enhances their flavor with a rich nutty profile balanced by lime acidity and mild sweetness.
The recipe includes practical tips for pressing tofu to remove moisture and suggests variations like baking marinated tofu or adding chili for heat. The peanut sauce can be customized in sweetness and saltiness to taste.
Ingredients
Marinated Tofu:
- 8 oz tofu firm, pressed for at least 10 mins to remove excess moisture, then sliced thin
- 2 tbsp soy sauce or use tamari for gluten free
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
Other Roll Ingredients:
- 4 oz brown rice Pad Thai noodles or 6 oz vermicelli/mai fun noodles cooked according to instruction on the package
- 1 cup carrot julienned or thinly sliced
- 1 cup cucumber julienned or thinly sliced or zucchini
- 1 cup mint or basil
- 1 cup cilantro or use basil
- 8 to 10 rice paper wrappers
Dipping Sauce: Use either of
- peanut sauce date sweetened
- peanut sauce See notes, quick
- chili lime sauce sweet
Instructions
- Mix the marinade ingredients until well combined. Slice the Tofu into thin rectangles and add to the bowl. (For variation, add 2 tsp sambal oelek or asian chile sauce, or chinese 5 spice.) Toss lightly. Chill for about an hour. (You can also bake the marinated tofu for 20 to 25 mins at 350 deg F(180C).)
- Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. (use 1 tbsp if using sweet chile lime sauce)
- Prep your workstation with a large shallow bowl of warm water and a clean surface.
- Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface.
- Arrange the layers on the wrappers. I start with some mint or basil on the third line of the wrapper, then tofu, then some julienned veggies and noodles in front, then some cilantro or mint.
- Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice
Notes
- Press tofu for at least 10 minutes to remove excess moisture before marinating.
- Marinate tofu for about an hour to absorb flavor; optionally bake for 20–25 minutes at 350°F for firmer texture.
- Prepare dipping sauce by whisking peanut butter, soy sauce, maple syrup, lime juice, and garlic powder; adjust salt, lime, or sweetness to preference.
- Sriracha can be added for a spicy kick, and sunflower butter is an alternative for nut-free sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Cholesterol | 1mg | 0% |
| Sodium | 310mg | 13% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2685IU | 54% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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