Tofu Spring Rolls Recipe | How to Make Spring Rolls

tofu

🥗Healthier: tempeh

💰Cheaper: firm tofu

Tempeh offers a nuttier flavor and is higher in protein.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free and offers a similar creamy texture.

Wrap block of tofu with paper towels and pat dry, pressing down on the tofu to squeeze out excess moisture. Cut into rectangles. Coat the tofu with cornstarch.

In a bowl, mix sesame oil, vegetable oil, soy sauce and sriracha.

Heat 1 tablespoon of oil, once oil is heated up, add the tofu to the skillet and let brown on both sides. When browned, pour in the sauce and cook until thickened. Set aside.

Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Set aside.

Prepare the vegetables: slice carrot, cucumber and avocado into thin strips, chop cabbage and gather all your filling ingredients on a large plate.

Add about 1 inch of water to a large, deep dish. Place one rice wrapper into the water and let soak for a few seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.

On the 1/3 section of the rice paper wrapper closest to you, start layering your veggies, herbs, cooked rice noodles and tofu, fold the side and finish rolling over as described in the video above.

Make the peanut butter sauce: place all sauce ingredients in a bowl and whisk until smooth.

Make the sweet and spicy sauce: place all sauce ingredients in a bowl and whisk until smooth.

Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens