-
25
minPrep Time -
0
minCook Time -
25
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan Spring Rolls
- Allergens:soy,peanuts,wheat
- Seasons:summer,spring
- Cuisines:
- Courses:lunch,dinner,snacks
Recipe Description
Fresh and healthy vegan spring rolls packed with crisp vegetables, vermicelli noodles, and tofu, served with a side of hoisin-peanut sauce for dipping.
Ingredients
- 1 block firm tofu, sliced and pressed
- 1 tablespoon soy sauce
- Rice paper wrappers
- Vermicelli noodles, cooked according to package instructions
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 bunch of fresh mint leaves
- 1 bunch of fresh cilantro
- Lettuce leaves
- For the dipping sauce:
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- 1 teaspoon rice vinegar
- Water to thin
- Crushed peanuts for garnish
Steps:
- Marinate the tofu slices in soy sauce for 15 minutes.
- Prepare a bowl of warm water for soaking the rice paper wrappers.
- Soak rice paper wrapper in warm water until soft and pliable, then lay flat on a clean surface.
- On the bottom third of the wrapper, layer lettuce, vermicelli noodles, cucumber, carrot, mint, cilantro, and a slice of tofu.
- Roll the wrapper, tucking in the sides as you roll, tightly securing the filling.
- To make the dipping sauce, mix hoisin sauce, peanut butter, and rice vinegar. Add a little water to reach desired consistency, then sprinkle with crushed peanuts.
- Serve the spring rolls with the dipping sauce.
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