- Spring Rolls
- 1/2 cup red pepper, julienned
- 1/2 cup cucumber, julienned
- 24 strips baked tofu (cut 4 inches long)
- 8 to 10 rice spring roll papers
- 1 bunch fresh mint
- 4 ounces vermicelli or thin rice noodles
- Peanut Butter Dipping Sauce
- 3/4 to 1 cup water
- 1/3 cup roasted creamy peanut butter
- 1 tablespoon reduced sodium tamari sauce (gluten free soy sauce)
- Pinch red pepper flakes (optional)
- Start by pressing and marinating tofu. Follow recipe here.
- Cook rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
- Cut vegetables into julienne strips.
- Prepare peanut butter sauce by adding all ingredients to a blender (I use a “bullet” blender), except for the red pepper flakes. Adjust the consistency to taste by adding more water. Adjust flavors as needed (add more tamari or red pepper flakes to spice).
- To assemble spring rolls, pour warm-hot water into a shallow dish and immerse rice paper to soften for about 10 to 15 seconds.
- Transfer soft rice paper to a damp cutting board and gently spread out edges. It takes a little practice to get that right!
- Add mint leaves and julienne strips to the bottom third of the rice paper wrapper, then add a small handful of vermicelli noodles and 2 to 3 pieces of smoked tofu on top. Fold the edges (as if you’re making a burrito) and roll the wrapper until seam is sealed.
- Place seam-side down on a serving platter and cover the spring rolls with a damp warm towel to keep them fresh. Repeat until all 8 to 10 spring rolls are done. You can serve them whole or cut them in half or “sushi-style” right before serving.
- Serve spring rolls with peanut butter sauce.
Note: These spring rolls are best when fresh.