Tofu and Peanut Spring Rolls

Tofu and Peanut Spring Rolls

  • Preparation 45 min
  • Cooking 10 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Peanut Sauce

    • 1 ½ cups (375 ml) water
    • 1 cup (250 ml) creamy or crunchy peanut butter
    • 2 tbsp (30 ml) maple syrup
    • 2 tbsp (30 ml) sesame oil
  • Tofu

  • Spring Rolls

    • 8 to 12 rice papers, 9 inches (23 cm) in diameter (see note)
    • 8 Boston lettuce leaves
    • 3 oz (85 g) rice vermicelli (about 2 cups/500 ml cooked)
    • 2 Lebanese cucumbers, julienned
    • 1 small ripe mango, julienned
    • ¼ cup (10 g) cilantro leaves
    • ¼ cup (10 g) mint leaves
    • Vietnamese dipping sauce nuoc cham (optional)

Preparation

  • Peanut Sauce

  • Tofu

  • Spring Rolls

Note from Ricardo

Keep a few extra rice papers on hand as they have a tendency to tear while being rolled. As well, because the size of the fillings may vary and because we all have different rolling techniques, the final yield of spring rolls may vary.

Personal Note

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