Description

These spicy tofu spring rolls are packed with fresh vegetables and tofu, drizzled with peanut sauce, and wrapped in rice paper for a refreshing and satisfying appetizer.

Ingredients

Units Scale

2 brown rice spring roll wrappers
2/3 cup fresh spinach leaves or other salad greens
1 medium carrot, trimmed, peeled, cut into matchsticks
2-inch wedge of English cucumber, cut into matchsticks
1/2 cup firm tofu, sliced into thin strips
2 tablespoons peanut sauce
1 tablespoon soy sauce
1 teaspoon sriracha or other hot sauce (optional)
Fresh mint leaves (optional)

Instructions

Prepare the rice paper wrappers according to the package instructions. Typically, this involves briefly dipping each wrapper in warm water until pliable, then laying it flat on a plate.
Place a few spinach leaves evenly over the bottom third of the wrapper.
Layer the carrot and cucumber matchsticks on top of the spinach.
Add the tofu strips, drizzling with peanut sauce and soy sauce. If you like it spicy, add a few drops of sriracha.
Optionally, add fresh mint leaves for additional flavor.
Carefully fold the sides of the wrapper over the filling, then roll from the bottom up, keeping the roll tight but not tearing the wrapper.
Repeat with the remaining wrapper and ingredients.
Serve immediately with additional peanut sauce for dipping.

Notes

For a more filling roll, add more tofu or vegetables. These rolls are best served immediately but can be stored in the refrigerator for a few hours, covered with a damp cloth to prevent drying. Customize the spice level by adjusting the amount of sriracha. Experiment with different greens or herbs like cilantro or basil for varied flavors.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: Asian

Nutrition

Serving Size: 1 roll
Calories: 180
Sugar: 4 grams
Sodium: 400 mg
Fat: 8 grams
Carbohydrates: 22 grams
Fiber: 3 grams
Protein: 8 grams
Cholesterol: 0 mg