Vegan Vietnamese Spring Rolls with Peanut Dipping Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• Rice paper wrappers (20 pieces) Tofu (1 block, pressed and sliced into thin strips) Carrots (2 large, julienned) Red bell pepper (1, julienned) Cucumber (1, julienned) Romaine lettuce (4 leaves, chopped) Fresh mint leaves (1/2 cup) Fresh cilantro leaves (1/2 cup) Peanut dipping sauce ingredients: + Unsalted creamy peanut butter (1/2 cup) + Lime juice (3 tbsp) + Water (3
• 4 tbsp, or as needed) + Soy sauce (2 tbsp) + Honey or maple syrup (1 tbsp) + Crushed red pepper flakes (to taste)

Instructions

1. Prepare the filling by slicing the tofu, carrots, bell pepper, and cucumber into thin strips. Chop the romaine lettuce, mint leaves, and cilantro leaves. Set aside.
2. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for 5 10 seconds until softened. Transfer to a clean plate or work surface.
3. Arrange a few pieces of tofu, vegetables, and herbs on the softened rice paper, leaving space at the edges to fold and roll.
4. Fold in the sides of the rice paper, then roll it tightly into a cylinder shape. Set aside and continue making the spring rolls until all ingredients are used.
5. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey or maple syrup, and crushed red pepper flakes to make the dipping sauce. Add water as needed to achieve the desired consistency.
6. Serve the spring rolls alongside the peanut dipping sauce and enjoy!

Chef’s Insight

Press the tofu ahead of time to remove excess moisture and ensure it absorbs flavors well. Use room temperature water to soften the rice paper wrappers for easier handling.

Notes

Use gluten-free soy sauce or tamari for a gluten-free option. Adjust the heat level of the dipping sauce to personal preference by adding more crushed red pepper flakes or reducing them.