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Fresh Veggie Rolls with Peanut Dipping Sauce

Fresh Veggie Rolls with Peanut Dipping Sauce

Spring is in the air! Sort of… While it can be hard to tell with the fluctuating Boston temperatures, it’s certainly time to put your crockpot and chili recipes in storage. These fresh rolls are a simple and delicious way to fill up on vegetables and proteins as temperatures begin to creep up.

Ever since discovering King and I, a hole in the wall thai place on the main strip in Beacon Hill, I’ve been determined to make my own version of their fresh rolls. Everytime we frequent this place we devour them as an appetizer before over-filling our bellies with pad-thai and curry noodles, but these can easily serve as a healthy weeknight dinner or lunch.

I’ve always dreamt of making my own homemade fresh rolls, but they looked far too fancy to perfect. Once I started stumbling on some of my favorite bloggers creating their own I realized it’s actually much more simple that I suspected. I located the wrappers in Whole Foods ethnic section, picked up some fresh vegetables and tofu, and wrapped these babies up. It’s really that simple.

While any combination of fresh vegetables and proteins would work well, I found this combination to be particularly delightful.

Preparing the Tofu

Let’s start with the tofu. While this food has a mixed rep, it’s really all about how you prepare it! If you eat plain grilled tofu, then yes, you’ll probably review it as a bland and boring food. I challenge you to give it another shot! Tofu has a unique way of truly embracing what you flavor it with. My go-to technique is soaking it in a simple soy sauce marinade and crisping it up in the oven.

I’d recommend buying firm or extra firm tofu to ensure it doesn’t fall apart. The first step to crispy perfection is draining the water from your big block of tofu. Start by slicing the block of tofu down the center so you have two equal sized thin layers. Then lay the tofu layers side by side on a baking sheet lined with a few sheets of paper towels. Layer another large flat surface (like a serving platter or another baking sheet) on top of the tofu. Then place heaving objects (like a large cookbook or some cans of beans) on top to press the water out. I typically give my tofu about 15-30 minutes to drain.

Once the water has been drained slice the tofu into thin strips that are about the length of your pinky finger. Put them into a bowl with 1/3 cup of soy sauce, 1 large piece of chopped garlic, a spoonful of brown sugar, and a spoonful of rice vinegar. Let the pieces soak for another 30 minutes as the oven preheats to 375 degrees.

Line an oiled baking sheet with the tofu pieces and let cook in the oven for 25-35 minutes until they’re crispy around the edges. Try flipping the tofu slices mid way through cooking.

Prep Your Veggies!

Once your tofu is prepared, chop up your veggies! It’s important to get everything into an assembly line because you’ll need to work fast. See the picture below where I lined my contestants up on my cutting board to make the process quick and easy.

You can use any combination of vegetables that you’d like. I tried a few different combinations, but the recipe below was definitely my favorite. For things like peppers and cucumbers make sure to chop them to be around the same size as the tofu strips.

Fresh Vegetarian Spring Roll Recipe with Peanut Dipping Sauce

This meal is quick to prepare, light, filled with vegetables and vegetarian protein, and low in calories!

For the Spring Rolls

  • 1 packet of spring roll papers (like these Happy Pho Vietnamese Brown Rice Spring Roll Wrappers)
  • 1 red pepper, thinly sliced
  • 1 cucumber, thinly sliced, skin mostly removed
  • 1 avocado, thinly sliced
  • 1 cup of sprouts
  • ½ cup of edamame
  • 1 block of prepared tofu (see above)
  • Fresh cilantro, cut from stems (optional)

For the Peanut Dipping Sauce

  • ½ cup all natural peanut butter
  • 2 Tbsps of soy sauce
  • 1 Tbsp of brown sugar or maple syrup
  • 2 tsp rice vinegar
  • ½ lime, juiced
  • Hot water if it needs thinning

Instructions

  1. Prepare tofu and all other ingredients into an assembly line
  2. Whisk together all ingredients for the peanut dipping sauce and set aside
  3. Fill a large bowl with very warm water
  4. Dip 1 spring roll wrapper into the water, then place on a flat surface (like a cutting board) and layer with 1-2 pieces of each ingredient in the center
  5. Fold over each side of the wrapper, and the tops like you’re making a burrito
  6. Repeat until all the toppings are used
  7. Leftover will keep in the fridge for 3-4 days (although you want to leave out the avocado for any that won’t be eaten soon). Store extra sauce in the fridge in an airtight jar.

Sit outside (or inside while praying for warmer weather) and enjoy the freshness!

Fresh Vegetarian Spring Roll Recipe with Peanut Dipping Sauce
 
Prep time
Cook time
Total time
 
This meal is quick to prepare, light, filled with vegetables and vegetarian protein, and low in calories!
Ingredients
  • For the Spring Rolls
  • 1 packet of spring roll papers (like
  • Happy Pho Vietnamese Brown Rice Spring Roll Wrappers)
  • 1 red pepper, thinly sliced
  • 1 cucumber, thinly sliced, skin mostly removed
  • 1 avocado, thinly sliced
  • 1 cup of sprouts
  • ½ cup of edamame
  • 1 block of prepared tofu (see above)
  • Fresh cilantro, cut from stems (optional)
  • For the Peanut Dipping Sauce
  • ½ cup all natural peanut butter
  • 2 Tbsps of soy sauce
  • 1 Tbsp of brown sugar or maple syrup
  • 2 tsp rice vinegar
  • ½ lime, juiced
  • Hot water if it needs thinning
Instructions
  1. Prepare tofu and all other ingredients into an assembly line
  2. Whisk together all ingredients for the peanut dipping sauce and set aside
  3. Fill a large bowl with very warm water
  4. Dip 1 spring roll wrapper into the water, then place on a flat surface (like a cutting board) and layer with 1-2 pieces of each ingredient in the center
  5. Fold over each side of the wrapper, and the tops like you’re making a burrito
  6. Repeat until all the toppings are used
  7. Leftover will keep in the fridge for 3-4 days (although you want to leave out the avocado for any that won’t be eaten soon). Store extra sauce in the fridge in an airtight jar.

Comment

  • Karen Worley
    2017-05-02 at 12:48 am

    Love it!💕

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