I could eat these tofu spring rolls almost everyday. I love spring rolls!!! Whenever we order takeout (which is not that much…...or is it?) we have to get spring rolls as an appetizer. And every time, it crosses my mind to just ask for a giant order of spring rolls for my meal, because I usually enjoy them more than my pad thai.
These spring rolls are a simple, healthy week day or night meal as they’re easy and surprisingly fun to put together. Apart from waiting a few minutes for the bean thread noodles to boil, there’s zero cooking, which is a nice plus after a long day. You could prep all of the ingredients beforehand, and then assemble them when you’re ready to eat! In fact, I can see a fun dinner party in my near future that’s BYOSR only (Build Your Own Spring Roll).
Oh, and there’s peanut sauce, thank the good lord. Sweet, spicy, heavenly ginger peanut sauce.
Okay, I’m going to go eat a spring roll now. Bye!
Tofu Spring Rolls With Ginger Peanut Sauce
- 1 package rice papers
- 1 seedless cucumber ((julienned) )
- 3 large carrots ((julienned))
- 1 package extra firm tofu
- fresh basil
- fresh mint
- bean thread noodles
Ginger Peanut Sauce
- 1/2 cup chunky peanut butter
- 1/2 TB rice vinegar
- 1/2 TB tamari
- 1 tsp chili paste
- 2 tsp ground ginger
- 1/4 tsp sea salt
- 1/4 cup water
- 3 TB date syrup or liquid sweetener of choice
- squeeze of lime
- Prep all the vegetables and boil the bean thread noodles, strain, run under cold water for a few minutes, set aside. In a skillet warm about an inch of water over low heat.
- When ready to assemble the rolls, remove from the heat. Take a rice paper and submerge it in the water until it's soft but not tearable, about 15-30 seconds. Move to a flat oiled surface and assemble quickly with desired ingredients and roll up like video above. Make peanut sauce by combining all ingredients and whisking, adding more water or peanut butter until desired consistency is reached.