House of Asia > Recipes > Fresh spring rolls with tofu and peanut sauce

Vegan fresh spring rolls with tofu House of Asia

Fresh spring rolls with tofu and peanut sauce

10 min

2 servings

slightly spicy

4.6 / 5. Number of votes: 27

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Check out this recipe for delicious fresh vegetarian spring rolls with a heavenly peanut sauce! Fresh, crunchy vegetables and tofu wrapped in rice paper are a perfect idea for a light meal. Simply cut all the ingredients into strips and wrap in rice paper. The finished spring rolls are perfectly complemented by sauces: peanut or spicy Sriracha.

Vegetables Thailand Tofu up to 15 minutes

Ingredients

Spring Rolls:

8 lobes rice paper
2 tablespoons light soy sauce
200g Mung bean sprout
3 lettuce leaves, e.g. iceberg lettuce
1 red onion, thinly sliced
1 carrot, cut into thin strips
1 small red pepper, cut into strips
1 cucumber, cut into strips
100 g tofu
A few tablespoons of red cabbage, cut into strips
a few sprigs of coriander

Peanut sauce with ginger:

3 tablespoons light soy sauce
2 tablespoons lime juice
2 tablespoons of water
3 tablespoons of peanut butter
1 tablespoon of brown sugar
2 cm fresh ginger, finely chopped

A method of preparing

Spring rolls:

Cut the pepper, cucumber, carrot and cabbage into thin strips.
Cut the onion into rings and marinate it in 1 tablespoon of soy sauce.
Slice the tofu lengthwise and fry until golden brown.
Soak the rice paper in a bowl of water and place it on a board. Arrange the lettuce, tofu, carrots, cabbage, cucumber, bell pepper, onion, and cilantro in the following order.
Roll it into a roll with the edges tightly sealed.

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