Recipe by

Visit website

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


Servings

6

Total time

30 minutes

Cuisines

Asian

Courses

Sides, Lunch, Appetiser


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.
  6. View the recipe instructions at Vibrant Plates

View this recipe plus 5,000 more in our FREE app

Preview in browser for now