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Tofu Spring Rolls

Tofu Spring Rolls Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 oz extra-firm tofu, pressed and cut into 16 strips
  • 1 tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 1 tbsp neutral oil
  • 2 oz dry rice vermicelli noodles
  • 8 large round rice paper wrappers
  • 1 cup shredded carrot
  • 1 cup thinly sliced seedless cucumber
  • 1 cup loosely packed fresh herbs (mint, cilantro, and/or Thai basil)
  • 4 large butter lettuce leaves, torn
  • 1 ripe avocado, sliced (optional)
  • 3 tbsp creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce (for sauce)
  • 1-2 tsp sriracha or chili garlic sauce
  • 2-3 tbsp warm water

Method
 

  1. Toss tofu strips with 1 tbsp soy sauce and sesame oil. Pan-fry in the heated oil over medium-high heat for 3 minutes per side until golden, then set aside.
  2. Soak the vermicelli in just-boiled water for 3-4 minutes, drain, and rinse. Shred carrot, slice cucumber, and arrange all fillings on a platter.
  3. Whisk peanut butter, hoisin, 1 tbsp soy sauce, and sriracha. Add warm water until smooth and dippable.
  4. Dip one rice paper wrapper in warm water for 5-10 seconds. Lay it flat, fill with lettuce, noodles, vegetables, herbs, avocado, and 2 tofu strips, then roll tightly.
  5. Place rolls seam-side down on a damp towel-lined plate and cover. Serve immediately with the peanut sauce.

Notes

If you’re not serving right away, keep the rolls under a lightly damp paper towel to prevent the rice paper from drying out. Leftovers are best eaten within 24 hours and straight from the fridge.