Why is spring rolls with spicy peanut dipping sauce [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spring rolls with spicy peanut dipping sauce [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

19.9K Views 15 years ago

Spring Rolls With Spicy Peanut Dipping Sauce
[Vegan]

Name: Spring Rolls With Spicy Peanut Dipping Sauce [Vegan]
Yield: 4 servings
Cuisine: NO info

KP By: Kate Horning: Blogger, A Healthy Passion

Author Bio

Kate Horning is the author of the healthy living blog A Healthy Passion. Her blog... Read More

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Ingredients You Need for Spring Rolls With Spicy Peanut Dipping Sauce [Vegan]

For the tofu marinade

1 container extra firm, organic tofu
2 tbsp sesame oil
2 tbsp rice vinegar
1 tsp maple syrup
1 tsp peanut butter
1 tsp chili sauce
1 tbsp tamari
1 tsp ginger root
1 tsp garlic powder

For the peanut sauce

1/4 cup peanut butter
3 tbsp tamari
1/2 lemon, juiced
1-2 tbsp warm water
1 tsp ginger root
1 1/2 tsp garlic powder
1 tsp maple syrup

For the spring rolls

16 spring roll wrappers
4 large carrots
1 cucumber
1 large handfull of fresh cilantro
mixed greens

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How to Prepare Spring Rolls With Spicy Peanut Dipping Sauce [Vegan]

Cut your tofu into 1 inch slices and wrap in paper towels, press all of the water out and toss into a container.
Whisk together marinade ingredients (sesame oil through garlic powder) pour over tofu, toss to coat completely, and marinade a few hours to overnight (for best results).
Pre heat broiler and place marinated tofu on a baking sheet lined with foil for easy clean up.
Broil 10 minutes per side, turning once until crispy and golden brown.
In the meantime prepare peanut sauce by whisking together ingredients (peanut butter through maple syrup) adding more water as needed to reach desired consistency.
To prepare the veggies peel and cut carrots into 1/4 inch matchsticks as well as cucumbers and cooled tofu.
To assemble rolls soak rice paper in warm water for a few minutes until pliable, stack a few carrot sticks, 2 pieces of tofu, a stick or two of cucumber, cilantro, and greens.
Roll into a tight burrito shape bringing edges in first and then tucking under ends.
Do the same remaining rolls and let rest a few minutes before serving.
Serve with the peanut dipping sauce on the side and enjoy!

Notes

Not only is this dish absolutely delicious, but it is extremely versatile and can be made using up whatever you have in the refrigerator. Bell peppers make a great addition as well as sprouts, arugula, avocado, noodles, basil, and even tempeh. The sauce is also quite adaptable and can be made with almond butter, braggs liquid aminos, lime, fresh garlic and ground ginger without sacrificing flavor. These rolls also stay well overnight as long as they are sealed tightly in tupperware and are perfect to pack in your lunch the next day. Just don't forget the peanut sauce!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.