Tofu Spring Rolls with Peanut Dipping Sauce

Jump to Recipe

Spring rolls are one of my favorite go-to meals when I want something filling, nutrient dense, and quick. I usually dip them in Trader Joe’s Gyoza sauce, but I decided to make a peanut sauce to go with these instead.

I only used half the tofu pack for the pictures, but I altered the recipe to use the full pack. I think it was the only thing these were missing with the exception of maybe mint or basil. I don’t normally add rice noodles either, but every restaurant I usually get these at uses them, so I decided to as well. The noodles help really make these rolls extra filling over them just being veggies.

These are great for lunches, picnics, traveling, or potlucks because they are easy to make, can be made a variety of ways, feeds a lot of people for little cost, and are a crowd pleaser for vegans and non-vegans alike.

It is important to get good rice paper. I have found that the cheap rice paper falls apart and tears easily when you try and roll it up. I usually get mine at the Asian market, if possible, just because I know they will hold up well to everything I stuff in them. I sometimes overstuff them, so I end up just making my Deconstructed Spring Roll Bowl you can find here. Next time I make that salad I want to use my peanut dipping sauce as a dressing.

Do you like making spiring rolls? What do you put in them? Let me know in the comments below.

Thanks for reading,

Jessica  

Tofu Spring Rolls with Peanut Dipping Sauce

Print

With ImageWithout Image

Yield: 10-12 rolls

Author: Jessica Morton

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

Ingredients

Main Ingredients

• 10-12 Rice paper pieces
• 1 package Trader Joe’s baked teriyaki tofu, thinly sliced
• 1 Cup shredded carrot
• 1 Cup shredded cabbage (I used purple and green)
• 1 Organic Persian cucumber thinly sliced
• 1 Cup spinach leaves
• ¼ package angel hair rice noodles (I like A Taste of Thai brand)
• 5 large green onions sliced to match the other veggies
• Sprinkle of Trader Joe’s Everything but the Bagel seasoning
• Optional: Mint, basil, or lettuce. I meant to get mint but left it off the list accidently.

Peanut Dipping Sauce Ingredients

• ½ Cup creamy, unsalted peanut butter
• 1 ½ TBSP maple syrup
• ½ Cup coconut aminos (you can sub soy sauce)
• 3 ¼ TSP ground ginger
• 1 ½ TBSP lemon juice
• 2 TBSP Trader Joe’s Thai Style Green Chili sauce (You can sub sriracha if that's all you have)
• 6 TBSP water (more or less, depending on thickness level preference)
• 1 TBSP crushed peanuts for garnish
• Adjust seasoning to taste

Instructions

Peanut Dipping Sauce Instructions

1. Mix all ingredients well using a whisk and season to taste.

Main Instructions

1. Cook rice noodles by package instructions, rinsing and draining them until dry.
2. Slice the tofu, green onions, and cucumber in long thin pieces, about the length of the center of your roll. You want the pieces to be about the same size.
3. Slice up the avocado and scoop them out of their skin. I used four slices of avocado to a roll.
4. On a plate or cutting board, lay out the shredded carrots, spinach, and cabbage or any other ingredients you have. It is easier to assemble the rolls if you have everything out and ready.
5. Dip the rice paper into a bowl of water, getting all the paper wet.
6. Lay the paper out on a cutting board you got a little wet beforehand.
7. Fill it with all the toppings and sprinkle a little Everything seasoning on top before rolling it up.
8. Keeping the filling in the center of the roll will help with rolling them up.
9. Once you are done filling the roll, take the left and right sides of the rice paper and fold them over towards the center of the roll.
10. Roll up the side closest to you towards the center of roll, being careful to keep the filling inside.
11. Continue to roll up the rice paper until the roll is completely closed. Treat it like you would when you roll up a burrito. Same concept.
12. Do the same thing with the remaining rolls until you use all the ingredients.
13. Pour peanut sauce into a bowl for dipping and garnish with chopped peanuts.
14. Refrigerate leftovers in sealed containers for up to 3-4 days for the rolls and a week for the sauce.

Notes:

**Cook time includes the time it took to boil the water. The noodles only take 2-3 minutes to cook.

**Prep time includes the cutting of veggies and rolling them all up.