Veggie Spring Rolls
These flavor-packed Veggie Spring Rolls are the perfect summer snack or party appetizer!
Servings: 12 rolls
For Almond Butter Sauce:
- 1/4 cup almond butter (or natural peanut butter)
- 2 tablespoons soy sauce*
- 2 tablespoons water
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey**
- 1/2 teaspoon crushed red pepper flakes
For Spicy Sweet and Sour Sauce:
- 1/4 cup rice vinegar
- 2 tablespoons honey**
- 1 teaspoon sriracha
For Veggie Spring Rolls:
- 4 ounces thin rice noodles
- 1 (6-ounce) package baked tofu, cut into 24 thin slices
- 2 small red peppers, julienned
- 2 medium carrots, julienned
- 1 cup basil, julienned (try Thai basil, if you can find it)
- 3/4 cup mint, leaves only
- 1/2 cup cilantro, leaves only
- 1 small head butter lettuce, sliced
- 1 package rice paper wrappers
Prepare Almond Butter Sauce:
Whisk together almond butter, soy sauce, water, vinegar, sesame oil, honey, and crushed red pepper flakes until smooth. Set aside.
Prepare Spicy Sweet and Sour Sauce:
Prepare Spring Rolls:
Bring a kettle of water to a boil.
Place rice noodles in a large bowl; cover with boiling water. Let sit for a minimum of 2 minutes or until tender.
Transfer noodles to a colander, then rinse well with cold water. Drain well.
Using a knife, give the noodles a couple chops (so they aren't super long) and set aside.
Arrange tofu and vegetables on a platter or cutting board for easy assembly.
Assemble Spring Rolls:
Fill a large, flat pan or dish with warm water (a large skillet works well).
Submerge one rice paper wrapper completely in warm water. Remove from water and set on a flat surface. Let the wrapper sit for a minute or two, or until softened.
When the wrapper is soft, place a few cilantro or mint leaves across the center of the wrapper.
Top the herbs with a couple slices of tofu.
Top tofu with: a little red pepper; a few carrots; and a little basil, cilantro, and mint (in that order).
Place a small handful of rice noodles over herbs.
Cover the noodles with a little lettuce.
Roll up the rice paper wrapper (being careful not to tear it) like a burrito: fold the lower half of the wrapper over the ingredients; then fold in ends; and finally, roll up as tightly as possible.
Repeat process with remaining ingredients.
Serve Spring Rolls immediately (or store in an airtight container) with dipping sauces. Enjoy!
*Substitute soy sauce with tamari to make this recipe gluten-free.
**Substitute honey with maple syrup to make the dipping sauces vegan.
***Calories are approximate and do not include dipping sauces.