Fresh Thai Spring Rolls
Filled with crisp vegetables and marinated tofu, these Thai fresh rice paper rolls are the perfect summer side dish! These light and satisfying rolls are paired with a rich and creamy peanut sauce.
Servings: 8 rolls
Calories: 141kcal
Equipment
Ingredients
For tofu
- ½ block extra-firm tofu drained, pressed, and sliced (7oz/200g)
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 teaspoon sesame oil
For peanut sauce
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 tablespoon maple syrup or another liquid sweetener
- ½ tablespoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼-1/2 teaspoon chili powder
For spring rolls
- 2 oz dried rice vermicelli noodles or rice sticks
- 8 sheet rice papers
- 1 medium carrot grated
- 1 medium cucumber julienned
- 2 cups shredded red cabbage
- ½ cup Thai basil leaves loosely packed (or regular basil)
Instructions
Pan-fried tofu
- In a large plate or container, place sliced tofu along with the soy sauce and sesame oil. Marinate for at least 30 minutes.
- Heat up around ½-1 tablespoon of neutral-tasting oil in a non-stick pan over medium-high heat.
- Place tofu in one layer, and cook for 2-3 minutes on each side, or until they are lightly browned on both sides.
Preparing other ingredients
- While tofu is marinating, make peanut sauce by combining all ingredients needed. Give it a taste, adding more seasonings if needed.
- For rice vermicelli, soak it in boiling water for 2-3 minutes, or until they are cooked. Drain and set it aside.
Wrapping rolls (read the post for step-by-step pictures)
- Add an inch or so of water to a large deep dish or pan. Dip rice paper for a few seconds on both sides.
- Place rice paper (with rough sides facing up) on a damp plate or plastic chopping board. Layer on the veggies, tofu, noodles, and basil leaves on the lower ⅓ side of the wrapper.
- Gently pull off the lower edge of the wrapper, and wrap it over the filling once while tucking in the ingredients simultaneously to ensure the fillings are tightly folded in.
- Fold the left and right edges in, and continue rolling firmly until it is sealed.
- Repeat for the remaining ingredients. Thai spring rolls are best served fresh.
Notes
Tips for wrapping rolls
- Don't oversoak the rice paper - Dipping it briefly in water is sufficient. It will seem stiff at first, but will soften over time.
- Surface for wrapping - A plastic or ceramic plate works best. Avoid wooden boards, which are too porous and might cause excessive sticking.
- Do not overfill - Overfilling makes rolling tricky and can cause wrappers to tear.
- Space out your rolls – Rice paper rolls stick together easily. Be sure to leave gaps between finished rolls.
Nutrition
Calories: 141kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 382mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1640IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg
