Vegan Tofu Spring Rolls with Peanut Dipping Sauce

Recipe by Vibrant Plates

These colorful Vegan Tofu Spring Rolls are paired with a delicious peanut dipping sauce. A delicious gluten-free meal in just 30 minutes!

Ingredients

• 1 cup cooked vermicelli
• 1 cup shredded cabbage
• 1 carrot (Cut into matchsticks )
• 1 small cucumber (Cut into matchsticks )
• 1 red bell pepper (Cut into matchsticks )
• 180 grams firm tofu - smoked or plain, pre-cooked
• 6 rice paper wrappers
• peanut dipping sauce:
• 3 tbs smooth peanut butter
• 5 tbs water
• 3 tbs soy sauce (gluten-free)
• 1 tbs agave syrup
• 1 tbs sesame oil
• 1 clove garlic (crushed or finely diced)
• juice of half a lemon
• other:
• ½ cup ground salted peanuts, for topping
• chopped spring onion

Method

1. Prepare the peanut dipping sauce: place ingredients in a bowl or blender and whisk together until smooth. Depending how thick you like your sauce, add more or less water.
2. Prepare vermicelli according to package instruction. Bring water to a boil, add vermicelli, cook for 3-4 minutes, drain and immediately cool down with cold running water. Drain well. Store leftovers in fridge and use in stir-fry or other recipes, like spring roll bowls.
3. Prepare vegetables - shred the cabbage, julienne the carrot, cucumber and bell pepper. Cut tofu in strips.
4. Assemble the rolls: Prepare rice paper according to package instruction. Dip in warm water for about 10 seconds, then place on a damp kitchen towel.
   
   On the bottom half of the paper, place a bit of each: some vermicelli, some vegetables and two tofu slices.
   Sprinkle with chopped peanuts and spring onion. Take care not to overload your stuffing. Then, wrap the roll: first fold the left and right side of the paper in over the filling, then the bottom side up, press in and roll it out to a nice firm roll. Cut roll in half with a sharp knife and place on a plate with the open side up.
   
   Continue until you use up all the rice paper. If any vegetables are left over, store in an air-tight container in the fridge and use up in a salad.
5. Serve spring rolls with the peanut dipping sauce. You can store the rolls in an air-tight container in the fridge for a couple of hours, but not too long, as the rice paper will dry out.

View the recipe instructions at Vibrant Plates