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Vietnamese Tofu Spring Rolls

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Vietnamese tofu spring rolls are super easy to make, take little to no time, and are delicious! It is light, fresh and healthy, topped off with a super flavourful, peanut-lime dip. Feel free to include any vegetables you have lying around in your fridge and add it to these rolls. This is a perfect way to use up your vegetables before they turn brown, and the tofu is a terrific source of plant-based protein. Give these rolls a try!

Ingredients

Scale
  • 1lb firm tofu, drained, rinsed and pressed
  • 1 packed cup shredded Napa cabbage
  • 1 packed cup shredded carrots
  • ¼ chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 2 cups cooked vermicelli noodles (or thin rice noodles
  • 12–15 rice paper wrappers
  • Spicy Peanut-Lime Sauce
  • ¼ cup peanut butter
  • 3 tablespoons soy sauce
  • 1–2 tablespoons Sriracha
  • 1 tablespoon hoisin sauce
  • 1 small lime, juiced
  • 1 tablespoon hot water

Instructions

  1. Whisk together all ingredients for the peanut-lime sauce and set aside
  2. Drain and press the tofu
  3. Heat a large cast-iron or non-stick pan over medium heat
  4. Slice the tofu into slabs so they can lay flat on the rice paper rolls
  5. Place the tofu in a single layer on the skillet and cook for 2-3 minutes until golden brown. Remove from skillet and brush peanut sauce in a thick layer on one side
  6. Prep the vegetables, tofu and noodles
  7. To assemble spring rolls, pour very hot water into a shallow dish and place 1 rice paper to soften for about 10-15 seconds
  8. Move to cutting board and spread out into a circle. It’s ok if it rips a little but if it rips too much, get a new one and start again
  9. Layer the tofu (sauce side down), noodles, cabbage, carrots, mint and cilantro on the bottom third of the paper. Gently fold over once, tuck in edges, and continue rolling suntil seam is sealed. (like a burrito!)
  10. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until finished, you should have about 12-15 spring rolls total
  11. Serve with remaining peanut-lime sauce
  12. Leftovers store well individually wrapped in plastic wrap, though taste best when fresh

Find it online: https://nutritionwell.ca/blog/vietnamese-tofu-spring-rolls/