Delightful Spring Roll Recipe with Easy Peanut Sauce
A vibrant and refreshing spring roll recipe perfect for gatherings, filled with crisp veggies, soft rice noodles, and served with a delicious peanut sauce.
Equipment
- - Large bowl
- clean kitchen towel
Ingredients
For the Filling
- 3 ounces Extra-firm tofu cut into strips
- 1 piece Carrot julienned
- ½ piece English cucumber julienned
- 1 piece Jalapeño pepper seeded and cut into strips
- 1 piece Mango peeled and cut into strips
- 1 piece Avocado cut into strips
- 1 package Vermicelli noodles
- 1 package Rice paper wrappers ensure large for easy rolling
- Fresh herbs (basil, mint, cilantro) essential for flavor
For the Peanut Sauce
- ½ cup Peanut butter or almond butter for nut-free option
- 2 tablespoons Tamari or soy sauce
- 1 tablespoon Sesame oil use toasted for richness
- 1 tablespoon Rice vinegar or apple cider vinegar if needed
- 1 tablespoon Fresh lime juice or lemon juice as alternative
Instructions
How to Make Spring Rolls
- Cook the vermicelli noodles as per package instructions until tender. Drain them and rinse under cold water to cool and prevent sticking.
- Fill a large bowl with warm water and get a clean kitchen towel ready. Spread the towel out on a flat surface.
- Dip a rice paper wrapper in warm water for about 15 seconds until pliable. Lay the wrapper flat on the damp towel.
- In the center of the wrapper, add some noodles, a handful of julienned carrots, cucumber, tofu, jalapeño, mango, avocado, and a sprinkle of fresh herbs.
- Carefully fold in the sides of the wrapper and roll from the bottom up to create a tight seal.
- Continue the wrapping process until all ingredients are assembled into spring rolls. Serve immediately alongside the peanut sauce.
Notes
Optional: Garnish with chopped peanuts or sesame seeds for extra crunch! Store in an airtight container lined with damp paper towels if prepping in advance.