Fresh spring rolls are one of my favorite things to make. They’re healthy and satisfying, not to mention they make great use of all those vegetables sitting in your fridge. I love the vibrant colors and crunch of all the fresh ingredients. The peanut sauce is the perfect accompaniment. It lends a richness to contrast the clean, crisp veggies. The choice of filling ingredients is flexible and I often use different things each time I make them depending on what I have on hand. If I’m seeking a little more protein in my meal I add tofu. I like Nasoya’s TofuBaked product as it comes recipe ready for when you don’t have time to marinate and bake your own from scratch. The sesame ginger flavor works nicely in this recipe. If you’re more sensitive to spice, leave the sriracha out of the sauce and omit the jalapeno from the filling. Have fun with it and swap things to suit your tastes!
Be patient while working with the rice paper wrappers. They can be a bit intimidating and finicky at first, but with practice you’ll get the hang of it. They’re delicate and rip easily, so just take your time and use a gentle touch. Don’t over-soak them. You want them to just soften enough to be pliable, but not soggy. You can still use the wrapper even if it gets small tears as it will stick to itself when rolling and kind of mend itself.
These are a good candidate for Sunday meal prep as they keep for a couple of days in the refrigerator. Having healthy lunches pre-made and ready to go make it so much easier to avoid grabbing fast food in a rush. Enjoy them with a cold glass of iced green tea to power through your afternoon!
Fresh Spring Rolls with Peanut Sauce
- rice paper wrappers, often labeled as spring roll skin
- fresh herbs: basil, cilantro, mint
- julienned vegetables: sweet bell pepper, carrot, purple cabbage, scallion, radish, and cucumber
- 1 jalapeno, thinly sliced (optional)
- marinated, baked tofu, cut into thin strips (I use Nasoya brand’s Tofubaked product in Sesame Ginger flavor)
- 1/2 cup peanut butter
- 1/4 of an onion
- 1 clove garlic
- 1 inch knob of fresh ginger
- 1 tablespoon sriracha sauce (optional)
- juice of 1 lime
- 2 tablespoons soy sauce or liquid aminos
- 1 tablespoon honey
To assemble the spring rolls: Have all of your filling ingredients julienned into thin strips, ready to use. Moisten one rice paper wrapper at a time by submerging in a dish of water. Let soak for about one minute or until pliable, but not mushy. Remove wrapper from water and lay on a clean, dry tea towel. Blot with towel to remove excess water. Place a row of fresh herbs topped with julienned vegetables centered horizontally along the bottom third of the wrapper. Leave about 2 inches of wrapper empty below your fillings and to the sides.
Fold the empty bottom portion of the wrapper up over the fillings. Next, fold the sides of the wrapper over the now partially covered fillings. You’ll notice the wrapper sticks to itself creating a seal. Continue rolling the now enveloped fillings up towards the empty top portion of the wrapper until the whole thing is completely rolled up and sealed.
Repeat with remaining wrappers and fillings until you have your desired amount of spring rolls. If not serving immediately, store in an airtight container in the refrigerator for up to 2 days.
To make the peanut sauce: place peanut butter, onion, garlic, ginger, lime juice, soy sauce, honey, and sriracha (if using) together in a blender. Blend until everything is liquefied and well combined into a smooth sauce. If not serving immediately, store in an airtight container in the refrigerator for up to a week. Also makes a great dip for crudités.