Springs Rolls with Peanut Sauce

Dec. 16, 2019

Prep Time: 15  minutes             Cooking Time: 0  minutes  
Equipment: cutting board, chef’s knife, small bowl, whisk, plate or shallow bowl
Servings: 4              Serving Size: 2 spring rolls and 2 tablespoons peanut sauce  

 

 

Ingredients:
 
For Spring Rolls:

2 large carrots, peeled, sliced

¼ inch 

1 avocado, sliced 

2 red peppers, sliced

¼ inch 

2 cups fresh spinach

¼ cup fresh cilantro

8 rice papers 

8 oz. firm tofu  
 
For peanut sauce: 

½ cup peanut butter

2 tablespoon soy sauce

2 tablespoons brown sugar

2 cloves garlic

1 tablespoon rice wine vinegar 

½ cup water

 
 
 
Instructions: 

1. Whisk peanut butter, soy sauce, brown sugar, garlic, rice wine vinegar and water in a small bowl. 

2. Slice carrots into ¼” matchsticks. 

3. Slice avocado thinly. 

4. Slice tofu into long strips. 

5. Add warm water to a plate and soak rice paper for about five seconds, until just soft.

6. Place rice paper on cutting board and fill with tofu and vegetables. 

7. Wrap the rice paper into a roll.  

 

Variations: 

  • Use other vegetables such as zucchini, tomatoes or bean sprouts
  • Add chicken or shrimp
  • Replace cilantro with mint for a different flavor!
Spring Rolls.pdf