This is one of my favourite lunches that I keep going back to and making time and time again. With fresh veggies and a rich, creamy peanut sauce, this very well might be your next go-to meal when you want something quick and healthy.
There are a hundred different ways to make fresh spring rolls. All you need are rice paper wrappers, a vegetable, and a protein source (to fill you up). From there, you can add any number of different vegetables or herbs to flavour your rolls however you like.
Begin by preparing the vegetables by slicing them into long, thin strips. Here I’ve used carrot, cucumber, lettuce and cilantro leaves. Other great options are bell pepper, green onion, avocado, or sweet potato.
Time saving tip: buy a package of coleslaw mix or a salad kit and use this as your vegetable. The vegetables are all ready to go so you just have to toss a handful into each roll, add the protein and you’re done!
For the protein, I like to make up a batch of my marinated baked tofu. However, if you don’t want to wait for tofu to marinate, you can slice a block up and place it onto a baking tray lined with parchment paper. Brush the top side with hoisin sauce and bake in a 350 degree oven for 10 minutes. Turn the tofu over, brush the other side with hoisin sauce, and bake for another 5 minutes.
While you wait for your tofu to cook, make the peanut sauce by placing the ingredients in a container with a tight-fitting lid, and giving the mix a good shake. Be sure to taste the sauce and adjust to your preference. I specify using an all-natural peanut butter; you don’t want one with added sugar unless you want a sweet sauce; and you don’t want one with added salt because we’re adding soy sauce which will provide a lot of salt.
To assemble you will need 2 large plates. Fill one plate with room temperature water. Place a rice paper sheet into the water and let it soak for 20-30 seconds. Remove the rice paper sheet from the water and set it carefully onto the empty plate.
Place your vegetables and tofu in the center of the rice paper. Try to arrange the filling in a log shape. Fold either side over the ends of the filling, inwards towards the center. Carefully pick up the bottom edge of the rice paper closest to you and roll it away from yourself, over the filling. Try and tuck this edge completely around the filling and keep rolling until you reach the other edge. Set the roll aside and continue with your other rolls.
Only assemble the number of rolls you are going to eat in that sitting. If you let the rolls sit for too long in the fridge, the rice paper will eventually get soggy and fall apart. I love to take these as a packed lunch by prepping all the filling ingredients and sauce at the start of the week then making 3-4 rolls each night to take the next day.
- 1 batch of marinated baked tofu
- 12-15 sheets of rice paper
- ½ C thinly sliced carrot
- ½ C thinly sliced cucumber
- 1 C shredded lettuce
- ¼ C cilantro leaves
- Peanut sauce:
- • ⅓ C all natural peanut butter (no sugar or salt added)
- • 3 tbsp low sodium soy sauce (gluten free if required)
- • 1 tbsp rice vinegar
- • 1 tbsp sesame oil
- • 3 tbsp water
- • Sriracha hot sauce to taste (optional)
- Prepare the tofu.
- Prepare the vegetables.
- Add all the sauce ingredients into a container with a tight-fitting lid. Shake until the sauce is well mixed. Taste and adjust to your preferences.
- Fill a plate with room temperature water. Soak a sheet of rice paper in the water for 20-30 seconds. Take the soaked rice paper onto another plate.
- Align the vegetables and tofu into a log shape in the center of the rice paper.
- Fold either side of the rice paper over the ends of the filling, inwards towards the center. Carefully pick up the bottom edge of the rice paper closest to you and roll it away from yourself, over the filling. Try and tuck this edge completely around the filling and keep rolling until you reach the other edge. Set the roll aside and continue with your other rolls.
- Serve with peanut sauce.