So, next to bruschetta, spring rolls are one of my favorite things. I absolutely love the texture and the freshness. This was my first go at making them and I must say, I was so excited when I enjoyed these beautiful fresh spring rolls that I had made myself.
I did learn some lessons along the way. Rice paper isn’t THAT easy to find. You may be able to get it at Whole Foods or other specialty stores but you can also get it online. I ended up getting Three Ladies Brand. Play around with the sauce to your desire. I tried 2 different ones and didn’t love either so I kinda combined two different ideas to make it my own.
Average Time: 30 minutes
Yields: 8 spring rolls
1/3 cup creamy peanut butter
2 Tbsp brown rice vinegar
1 clove garlic, chopped
1/4 tsp red pepper flakes
1/3 cup – 1/2 cup hot water
8 sheets of rice paper
2 Tbsp olive oil
1 package (14 oz) organic extra firm tofu, drained
2 Tbsp tamari
1 small head of red cabbage, shredded
2 carrots, shredded
1 bunch of basil leaves, stems removed
1 bunch of mint leaves, stems removed
1. Combine peanut butter, vinegar, garlic, sesame oil, red pepper flakes and 1/4 tsp salt in a medium bowl. Thin with hot water (varies depending on the consistency you want your sauce).
2. Slice tofu into strips (approximately three inches long and 1/2 in by 1/2 inch). Preheat a saute pan with olive oil. Saute the tofu flipping occasionally until cooked to your desire. Add the tamari once the tofu is partially cooked. I prefer my tofu slightly toasted so I cook on a higher heat for a longer time each side.
3. Prepare a bowl filled with hot water. Dip rice paper in hot water until it starts to lose its stiffness and feel rubbery. Place rice paper on work surface and let sit 30 seconds. Layer ingredients on the third of the paper closest to you. Fold bottom of paper over ingredients. Fold sides, roll up (like you would a burrito) and place seam side down on plate.
4. Slice in half and serve with a side of peanut sauce.