Spring rolls with peanut sauce
All posts, Food & Bread, Recipes, Vegan

Spring rolls with peanut sauce

Serving Size:
7-8 rolls
Time:
1 h
Difficulty:
1/5

Sesame fried tofu:

  • 1/2 tofu package
  • Sesame and Black sesame
  • 2 tbsp soya sauce
  • 1 tsp garlic powder
  • 1 tbsp sweet chili sauce

Peanut sauce:

  • 1 full tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tsp sriracha
  • 1 tbsp sweet chili sauce
  • 1 tsp honey
  • Garlic powder
  • Salt
  • Sesame and black sesame

Spring rolls

  • The fried tofu
  • Rice paper about 7-8
  • 1 cucumber
  • 1 carrot
  • 1/2 Mango
  • Red paprika
  • Parsley and coriander
  • Fresh mint

Directions

  1. Make the Sesame Fried Tofu
    Cut half a block of tofu into small bite-sized sticks or cubes.
    In a bowl, mix together the marinade.
    Gently toss the tofu in the sauce and let it marinate for about 10 minutes.
    Coat the marinated tofu in a mix of white and black sesame seeds.
    Pan-fry in olive oil on medium heat until golden and crispy on all sides. Set aside to cool slightly.
  2. Make the peanut sauce:
    In a small bowl, stir together peanut butter, soy sauce, sriracha, sweet chili sauce, garlic powder, and a pinch of salt. Mix until smooth. If it’s too thick, add a splash of water to reach your desired consistency.
  3. Prep the veggies:
    Thinly slice or julienne the cucumber, carrot, mango, red pepper, and your fresh herbs.
  4. Assemble the rolls:
    Soak one rice paper sheet at a time in warm water until soft and pliable. Lay it flat and add your fillings near the center, a little of each veggie, herbs, and tofu. Fold the sides in, then roll it up tightly like a burrito.
  5. Serve:
    Plate your rolls and serve with the peanut sauce for dipping. Enjoy fresh!