Fresh Spring Rolls
Serves 8 spring rolls
These vegetable spring rolls are light and refreshing, stuffed with cold noodles, veggies, tofu, and herbs. Serve them with peanut sauce for a delicious appetizer or light meal! Vegan and gluten-free.
Ingredients
Spring Rolls
- 4 ounces vermicelli noodles or other rice noodles
- 8 large rice paper wrappers
- 1 carrot, julienned
- ½ English cucumber, julienned
- 3 ounces extra-firm tofu, cut into strips
- 1 jalapeño pepper, stemmed, seeded, and cut into strips
- 1 mango, peeled and cut into strips
- 1 avocado, cut into strips
- Fresh basil, fresh mint, and fresh cilantro leaves
Peanut Sauce
- ½ cup creamy natural peanut butter
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or sweet chili sauce
- 1 tablespoon tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons maple syrup
- 1 teaspoon grated fresh ginger
- 4 to 6 tablespoons water, as needed
Instructions
- Make the spring rolls: Prepare the noodles according to the package instructions. Drain and rinse under cold water.
- Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.
- Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.
- Make the peanut sauce: In a medium bowl, stir together the peanut butter, lime juice, rice vinegar, sriracha, tamari, sesame oil, maple syrup, ginger, and 4 tablespoons of water. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
- Serve the spring rolls with the peanut sauce for dipping.
Notes
Nutrition facts calculated for 1 roll with 2.5 tablespoons peanut sauce