Vietnamese-Style Spring Rolls With Smoked Tofu

These Vietnamese-style Spring Rolls With Smoked Tofu are made with tasty and nutritious plant-based ingredients and can be served with a delectable peanut butter dipping sauce (recipe also included). The bright colors and fresh flavors make them perfect for spring and summer.

Ingredients

  • 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)
  • PREP TIME 20
  • COOK TIME 10
  • Serves 4

Directions

  1. Start by pressing and marinating tofu. Follow recipe here.
  2. Cook rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
  3. Cut vegetables into julienne strips.
  4. 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).
  5. To assemble spring rolls, pour warm-hot water into a shallow dish and immerse rice paper to soften for about 10 to 15 seconds.
  6. Transfer soft rice paper to a damp cutting board and gently spread out edges. It takes a little practice to get that right!
  7. 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.
  8. 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.
  9. Serve spring rolls with peanut butter sauce.

Note: These spring rolls are best when fresh.