Vegetable Spring Rolls with Peanut Sauce
Inspired by the Vietnamese spring rolls, this recipe is super versatile, and for the most part, can consists of any veggies you already have! The star of this recipe is in the sauce.
Servings: 2 people
Calories: 503kcal
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Ingredients
Fillings
- 1 block tofu (slice into rectangular logs)
- 1 avocado (sliced)
- 1 carrot (julienne)
- 1 bell pepper (julienne)
- 1 cucumber (julienne)
- 2 jalapeños (sliced into rounds or julienne)
- 1 bunch Thai basil (leaves)
- 1 cup vermicelli rice noodles (cooked)
Peanut Sauce
- ¼ cup peanut butter
- ¼ cup low-sodium soy sauce (or tamari for a gluten free version)
- 1 tsp rice vinegar
- ½ tsp garlic powder
- 1 tsp sesame oil
- ½ Tbsp maple syrup
- ½ Tbsp water
- ½ Tbsp sriracha (adjust to your desired spiciness )
Other
- rice paper
Instructions
- Prep all the veggies (1 avocado, 1 carrot, 1 bell pepper, 1 cucumber, 2 jalapeños, 1 bunch Thai basil) and plate them. Open 1 block tofu, drain the liquid, slice, and plate.
- Cook 1 cup vermicelli rice noodles according to package and plate alongside the tofu and veggies.
- To make the peanut sauce, mix ¼ cup peanut butter, ¼ cup low-sodium soy sauce, 1 tsp rice vinegar, ½ tsp garlic powder, 1 tsp sesame oil, ½ Tbsp maple syrup, ½ Tbsp water, and ½ Tbsp sriracha. Taste and make any adjustments you'd like.
- Serve family-style and allow everyone to build their own rolls. Set a water bowl large enough to allow the rice paper to fit. Use the above guide with pictures on how to roll.
Notes
This is a pretty versatile recipe, you can really use whatever veggies you already have.
Nutrition
Calories: 503kcal | Carbohydrates: 62g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 1173mg | Potassium: 459mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2857IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 3mg