Name: Tofu Spring Rolls With Hoisin Peanut Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 spring rolls
Cuisine: Vietnamese
Ingredients: 8 rice paper wrappers; 1 block of firm tofu, drained and cut into thin strips; 1 cup shredded carrots; 1 cucumber, julienned; 1 red bell pepper, thinly sliced; 1 avocado, sliced; Fresh cilantro leaves; Fresh mint leaves; 1/4 cup hoisin sauce; 2 tablespoons peanut butter; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 clove garlic, minced; 1 teaspoon sriracha sauce (optional); Water (as needed to thin the sauce)

Instructions

Prepare the tofu by draining it, then cutting it into thin strips. You can lightly pan-fry the tofu strips for added texture if desired.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Place the wrapper on a clean, damp kitchen towel.
In the center of the wrapper, layer a few slices of tofu, shredded carrots, cucumber, red bell pepper, avocado, cilantro, and mint leaves.
Fold the sides of the wrapper over the filling, then tightly roll it up, similar to a burrito. Repeat with the remaining ingredients.
To make the sauce, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, minced garlic, and sriracha sauce. Add water as needed to achieve your desired consistency.
Slice the spring rolls in half diagonally and serve with the Hoisin Peanut Sauce for dipping.

Ingredients

Instructions

Nutrition Facts

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