Vegetable Spring Rolls & Peanut Sauce
Rice Paper (4 sheets)
1/8 block Firm/Extra Firm Tofu (optional)
Sesame Seeds (optional)
You want to prep all your veggies by washing and thinly slicing them
After you have all your veggies ready to go, slice 4 1/2 inch x 1/2 inch slices of tofu for each spring roll (optional)
Make an assembly line of all your ingredients, because you’ll have to work fast
Using either a large bowl, plate or working closely to the sink, get slightly warm water to dip your rice papers
I typical make my rolling station next to my sink so I can just leave it running
You want to dunk/run one rice paper at a time, for just a second (literally) in the warm water
Lay it on a flat, non-stick surface (like a clean cutting board) and begin stuffing
You want to work in the upper-middle section of your rice paper, not filling too much
Once you’re ready to roll, grab the top section and fold it over the filling you’ve added
Make sure you wrap it tight/snuggly but be gentle enough not to rip the paper
After you fold over the top and get about half way rolling, fold in each of the ends to the middle and keep rolling the spring roll tightly till you finish
Place on a plate/tray, seam down and repeat the process
The rice paper will soften up even more after you’ve let it rest a minute, that’s why you don’t need to soak them long, so they’re still slightly firm when you go to wrap them.
It takes some time to get the rolling process right, but after you’ve made these a few times it definitely gets easier to do.
Mine still aren’t perfect… but I’m happy with them 🙂
With these I tried wrapping a piece of red leaf lettuce towards one side to leave open but they didn’t end up looking so great, so I’ll stick to fully wrapping both sides and cutting them in half.
Also, using a rectangle sized piece of lettuce as the base really helps to get a tighter wrap and hold everything together.
1 1/2 tbsp Peanut Butter
2 tbsp Soy Sauce
1 tbsp Rice Wine Vinegar
1-2 Garlic Cloves
1/4 c Water
2 tsp Brown Sugar
1 tbsp Lemon Juice (fresh squeezed)
Mix all ingredients in a small/medium sized bowl
Heat in a small sauce pan on medium till peanut butter melts and everything is mixed smoothly
You can also heat it up for 30 second intervals in the microwave
Top with sesame seeds and serve with spring rolls
You can really get creative with these. Adding any fruits or veggies you love. I keep mine pretty simple most of the time. I really like adding a drizzle of teriyaki sauce before wrapping as well as sesame seeds and cilantro too!