These Vegan Spring Rolls are so fresh, flavorful and fun. Take these to a party once and you will be taking them to every party you attend. These are worth the challenge to make them. Practice makes perfect.
Vegan Spring rolls and Peanut Sauce
These are so good and fresh. The rice paper takes a little getting used to, but once you figure it out it is no problem.
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Servings: 8
Ingredients
- 1 Block Extra firm tofu
- 1 Package Thin Rice Paper
- 2 Carrots Julienned Thin
- 1 Red Pepper Julienned Thin
- 1 Cucumber Peeled and seeds removed. Julienned Thin
- 1 Avocado Julienned Thin
- 1 Sm Head Purple cabbage Sliced thin
- 1 Package Enoki mushrooms
- 1/2 Cup Natural Peanut Butter
- 1 T Soy Sauce
- 1 T Fresh lime juice
- 1 T Maple Syrup
- 1 T Fresh Ginger Grated
- 1 t Red Pepper Flakes
- Almond Milk
Instructions
Peanut Sauce
- Combine in a bowl the peanut butter, soy sauce, lime juice, maple syrup, ginger and red pepper flakes. Mix together
- Slowly add some almond milk. You want to get to a creamy consistency.
Spring Rolls
- Cut the tofu into 5 slabs, wrap in a towel and place under some weight to drain (about 10 minutes). Cut the slabs into small pieces, place in a bowl and drizzle with soy sauce. Lightly coat the tofu with corn starch and fry in a pan with peanut oil until golden brown.
- The challenge in working with rice paper is to not get the water so hot that the rice paper turns into a gummy, unworkable mess. Use a bowl where you can submerge the entire paper without folding it. Also make sure you have a work surface large enough to lay the rice paper out flat. Use warm water - there should be directions on the package.
- Before you start working with the rice paper, make sure all your veggies are prepped and lined up and ready to grab. You need to work a little fast, so preparation is key.
- Submerge the rice paper in the warm water for about 10 seconds or until pliable. Remove and place the rice paper on your working surface and let sit for about 20 seconds - this is to let the water soak in.
- In the center of the rice paper, start to place your veggies and tofu, creating a rectangle the size of what you want your finished roll to be. Stay away from the edges
- Once all the veggies are in place (less is more), start by folding the top and bottom edges together. Now pull and tuck the left and right sides in towards the veggies and roll until tight. You will find your rhythm, but the first few may look a little awkward.
- Spring rolls are best served in the first hour or two after they are made. Place the peanut sauce in individual dipping saucers and serve.
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