Thai Vegetable Spring Rolls with Peanut Dipping Sauce

Allergens

Soy

Ingredients

• 8 large rice paper wrappers
• 2 cups mixed vegetables (bell pepper, carrot, cabbage, cucumber)
• 1 cup cooked tofu, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup roasted peanuts, coarsely chopped
• 1/4 cup lime juice
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sriracha (optional)

Instructions

1. a. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until softened, then transfer to a clean work surface. b. Arrange vegetables, tofu, mint leaves, and cilantro on a plate near your working area. c. Place softened rice paper onto a clean surface or damp towel. Layer with a variety of veggies, tofu, and herbs, leaving about 1 inch of space from the edges. d. Fold in the sides of the wrapper over the filling, then roll it tightly into a cylinder shape. Place seam side down on a serving plate. Repeat for remaining wrappers. e. In a small bowl, whisk together lime juice, soy sauce or tamari, rice vinegar, maple syrup, and sriracha (if using) to create the peanut dipping sauce. Set aside.

Chef’s Insight

Use different colored vegetables for added visual appeal and nutrition variety.

Notes

Adjust spice level to personal preference by adding or removing sriracha.