Crunchy Spring Rolls

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April 20, 2018 by Virginia

Vietnamese rice rolls filled with fresh thin-sliced veggies and strips of sriracha & soy sauce seasoned tofu. Roll up and dip these crunchy veggie rolls into the sweet & spicy peanut sauce for a fresh and delicious meal. These make great meals on days that begin to grow a bit warmer, and are ideal for spring + summer seasons.
After trying these, I became addicted! Try them and you will too!

INGREDIENTS

Crunchy Spring Rolls with Sriracha & Soy Sauce Tofu
  • ½ red pepper, julienned
  • 1 large carrot, julienned
  • ⅓ -1/2 long English cucumber, julienned
  • 3 green onions, thinly sliced on a diagonal
  • small handful of baby spinach, gently bunched up and sliced thinly
  • ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
  • sesame seeds
  • 5-10 rice papers (I used 22 cm papers)
Peanut Sauce:
  • 2 tbsp soy sauce (or Bragg’s Liquid Aminos – GF)
  • 3 tbsp peanut butter
  • 1 tbsp sriracha
  • 1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar (or maple syrup)
  • 1 tbsp sesame seeds
  • 2-3 tbsp water to thin
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DIRECTIONS

Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu:
  1. While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber (you can use a julienne peeler for the carrot and cucumber as well) I aim for slices between 4-5 inches long (but this depends on the size of your rice paper, mine are about 8″ (20 cm).) Thinly slice the spinach and green onion.
  2. Once the tofu has finished baking, place it in the fridge to chill. In the meantime you can mix up the Spicy-Sweet Peanut Sauce (recipe below.)
  3. Cut your chilled tofu into thin strips.
  4. Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water. Grab your sesame seeds and all of your prepped veggies.

ASSEMBLY

  1. Soak a single rice paper in the hot water until it’s completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
  2. Gently shake the excess water from the rice paper, lay it straight out onto your work space.
  3. Let it sit for about 30 seconds to absorb any excess water, The papers won’t stick together properly if they’re really wet.
  4. Sprinkle some sesame seeds in the center of the wrap.
  5. Lay the julienned vegetables down in the middle of the wrap. Use approximately ⅕ of each ingredients per wrap (use a little more or a little less depening on how many wraps you want to make and how big you’d like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion.
  6. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.
ROLLING:
  1. Lift the side of the rice paper that’s closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam. Refer to the GIF above for a demo.
  1. Combine all ingredients in a bowl and whisk vigorously OR combine all ingredients in food processor and pulse.
  2. Store extra sauce in the fridge. I like to keep mine in a glass salad dressing bottle. It may thicken up when refrigerated, I just run my bottle under hot running tap water until it softens back to a liquid.
  3. Makes approx. ½ cup of sauce.

 

ENJOY!

 

~Virginia

pumpkin

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Original Recipe by:  Brittany at ilovevegan.com

 

 

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