Ingredients
Spring Rolls
- 1 batch Baked Tofu (sesame ginger - see notes), cut into strips (or use store-bought baked tofu)
- 8-10 rice paper wrappers (10 inches in diameter)
- 1 head green leaf lettuce (or red leaf, or butter lettuce)
- 1 red bell pepper or yellow bell pepper, thinly sliced into strips (or substitute grated radishes)
- 1 ½ cups finely shredded purple cabbage
- 1 ½ cups shredded carrots (or matchstick carrots)
- ½ an English cucumber, thinly sliced into long strips – peel left on
- ¼ cup fresh Thai basil leaves, torn (or regular basil)
- ¼ cup fresh mint leaves, torn (or cilantro, but mint is preferred)
Peanut Dipping Sauce
- 1 batch of Thai Peanut Sauce (ingredients for sauce typically include peanut butter, soy sauce, lime juice, garlic, ginger, maple syrup or honey, chili flakes, and water to thin)
Instructions
- Prepare Baked Tofu: If using homemade baked tofu, prepare and bake it according to your sesame ginger recipe. Once baked, cut into strips. This can be made ahead and chilled.
- Make the Peanut Sauce: Prepare the Thai Peanut Sauce by mixing peanut butter, soy sauce, lime juice, garlic, ginger, a sweetener like maple syrup or honey, chili flakes, and water to reach desired consistency. Stir well to combine.
- Prep Fillings: Wash and cut all the vegetables: thinly slice bell peppers, shred purple cabbage and carrots, slice cucumber into long strips, and tear fresh herbs. Arrange all your fillings neatly near your rolling station for easy access.
- Soften Rice Paper: Fill a large bowl with lukewarm water big enough to dip rice paper wrappers. Wet your countertop or prepare a damp kitchen towel on the workspace for rolling.
- Dip Rice Paper: Dip one rice paper wrapper into the water for 5-15 seconds until it becomes slightly pliable but not overly soft. Lay it gently on the wet surface or towel. If it's still stiff, moisten the wrapper further by wetting your hand and lightly patting it.
- Assemble the Roll: Place a quarter leaf of lettuce near the front center of the rice paper to keep fillings contained. Layer on shredded veggies, tofu strips, and fresh herbs. Fold the sides over the filling, then roll firmly but gently to enclose everything fully. Place completed roll seam side down on a wet cutting board and cover with a damp paper towel to prevent drying.
- Test and Adjust: Evaluate your tester roll for size and firmness. Adjust the amount of filling or soaking time of the rice paper if the roll falls apart or is too stiff.
- Continue Rolling: Repeat the soaking, filling, and rolling process with remaining wrappers until all rolls are assembled.
- Serve: Cut each spring roll in half. Arrange them on a platter lined with lettuce leaves to prevent sticking. Serve immediately with the peanut dipping sauce in the center accompanied by a spoon for dipping.
Notes
- Baked tofu can be made ahead and stored chilled. Store-bought baked tofu can also be used for convenience.
- Rice paper thickness varies by brand; adjust soaking time to achieve pliability without tearing.
- Smaller rolls work well as appetizers, larger rolls are great for a meal.
- Mint leaves add a fresh, authentic flavor but cilantro is a suitable substitute.
- Keep finished rolls covered with a damp towel to prevent them from drying out before serving.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian
