BHA & BHT Free Vegan Fresh Spring Rolls
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Learn more āIngredients
4 servings
For the rolls
- 3 oz rice vermicelli noodles
- 8 oz extra-firm tofu, pressed and cut into Ā½-inch planks
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 8 rice paper wrappers (8.5-inch rounds)
- 1 medium carrot, peeled and julienned
- 1 medium cucumber, seeded and julienned
- 1 cup red cabbage, thinly shredded
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- 1 avocado, thinly sliced (optional)
For the peanut sauce
- 3 tbsp creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tsp sriracha
- 3ā4 tbsp warm water
Instructions
- 1
Cook the rice vermicelli noodles in a medium saucepan of boiling water according to package directions, until tender and translucent, about 3ā4 minutes. Drain, rinse under cold water, and set aside.
- 2
Toss the tofu planks with 1 tbsp soy sauce and 1 tsp sesame oil. Heat a non-stick skillet over medium-high heat and cook the tofu for 3ā4 minutes per side, until golden and firm at the edges. Transfer to a cutting board and slice into thin strips.
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