I’m not usually a big fan of cold appetizers or soups, but once I tasted these cold spring rolls in a new Thai restaurant, I instantly became a fan. So I invited my fellow foodie, Phung Li, to try this recipe with me. This recipe originally came from Chow.com’s Vietnamese-Style Summer Rolls with Peanut Sauce. I modified it to be Vegan/Vegetarian friendly by switching the shrimp to tofu, so you’re still getting plenty of protein.
With summer coming, these are sure to be a major hit at summer cook outs. This dish would go especially well with my delicious Yellow Thai Curry recipe, so be sure to check that out.
Most of the ingredients are available in the Asian aisle of the grocery store.
Time: 30 minutes
Makes: 8 rolls
Peanut Sauce (Whisk all ingredients together and set aside)
- 3/4 cup creamy peanut butter
- 3 Tbsp Hoisin sauce
- 2 Tbsp lemon juice
- 2 tsp soy sauce
- 1/4 tsp chili garlic paste (with rooster picture)
- 1/2 tsp oil
- 2 Tbsp crushed peanuts
INGREDIENTS: Spring Rolls
- 1 packet extra firm tofu
- 1 packet 8 round rice paper wrappers. They are clear by nature. (I have used Red Rose brand)
- Rice noodles
- 16 pieces of basil
- 1 cup sprouted mung beans
- 1 bunch fresh mint
- 1 bunch fresh cilantro sprigs
- 8 leaves of bibb lettuce, cut into halves
- Fresh scallions cut cross wise
- Garden English seedless cucumber
- Serrano or jalapeno chilis (cored, seeded, and thinly sliced) – optional
1. To store the wrapper, place a wet paper towel or wet cheese cloth at the base. Then cover with saran wrap so it does not dry out.
2. Drain tofu. Cut into cubes. In a wok, lightly season with soy and ginger paste. Set aside.
3. Clear an area on a cutting board or flat surface to roll spring rolls.
4. Wet the rice paper and lay flat on a cutting board.
5. On top of the rice paper, layer a half lettuce leaf, mint, basil, sprouts, tofu, cucumber, and chili. End with a second half leaf of lettuce.
6. Try to roll on one side. Fold in sides.
6. Roll in a way so it is firmly tucked in and shows green lettuce on the top.
For more inspiration, join our newsletter (you can find the form in the right hand column). Also, I love to hear from my readers, so leave your comments below and tell me how this recipe turned out for YOU! Let me know what I should try next.