Tofu Spring Rolls with Peanut Dipping Sauce
These vegan Tofu Spring Rolls with Peanut Dipping Sauce are healthy and satisfying. The peanut sauce is addicting!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Tofu Spring Rolls
- 14 oz sprouted firm tofu 4-6 tablespoons per spring roll
- 4 brown rice paper wrappers
- 1 cup spinach
- 4 tablespoons mint
- 4 tablespoons cilantro
- coconut spray oil
- 2 cups water to soak the wrappers
Peanut Dipping Sauce: Mix all ingredients with a whisk or fork until blended.
Tofu Spring Rolls: Remove water from tofu and slice into squares. I like to turn the tofu so that it is standing up, then I slice it into thirds. Then I lay it flat and slice into fourths. This way you have 12 tofu squares, which is easier to flip on the frying pan.
Spray frying pan with coconut spray oil and fry tofu until golden brown. Cut tofu into smaller chunks, or crumble. Set aside.
Heat 2 cups of water in microwave until hot to the touch (approx. 3 1/2 min.).
After water is heated, put the water in a large enough container to hold the brown rice paper wraps.
Dip one of the wraps in the water, turning until it is pliable.
Put the wrap flat on a plate and fill with ¼ each of the above amounts of the cilantro, mint, spinach, and tofu.
Roll like you would a burrito, folding two of the sides in, then the other two.
Repeat with each wrapper.
Serve with Peanut Dipping Sauce.
Calories: 463kcal | Carbohydrates: 42g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 698mg | Potassium: 275mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3065IU | Vitamin C: 8mg | Calcium: 329mg | Iron: 5.2mg