Vegan Tofu Spring Rolls
By Thuy Pham
Follow Thuy on Instagram! @Thuypdx @Mama.dut.foods
Tofu Spring Rolls
Spring is in the air and markets are filled with crisp fresh vegetables. What better way to enjoy them than in a delicious and refreshing spring roll? This is one of my favorite simple and easy meals to eat!
Serves: 4-6 people
Prep time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 package of firm tofu drained
- 2-4 tablespoons for oil for frying tofu
- Rice paper for rolling
- 1-2 cups of pickled carrots and daikon (find at you local Asian grocery store)
- Chopped leafy lettuce
- 1 bunch of cilantro
- 1 cup sliced jalapeños
Ingredients for sauce:
- 2 cups of peanut butter
- 1 cup of hoisin sauce
- 1 tablespoon soy sauce
- 2 tablespoons of your favorite chili oil
Prep veggies:
Wash your lettuce and chop into 1" pieces. Plate on a platter with pickled carrots and daikon, washed cilantro and sliced jalapeños. Set aside for assembly later.
Make your sauce:
In a small saucepan and on medium low heat, combine all sauce ingredients and bring to a simmer. Turn heat down to low and simmer for ten minutes. Stirring often. Remove from heat and let cool down for use later.
Cut tofu into small pieces.
Heat a small to medium skillet over medium high heat with 2 tablespoons of oil. Add your cut tofu and fry until golden brown. Transfer pieces to a paper lined plate.
Assemble:
Wet your rice paper in Lukewarm water and place onto a plate. Add your desired toppings and roll up making sure to tuck the ends in. Enjoy with your spicy peanut dipping sauce!