Vegetable spring rolls
Prep Time:
30 minutes
Cook Time:
7 minutes
Serving Size:
1 spring roll (100g)
Snack
These vegetable-and-tofu fresh spring rolls not only look impressive, but are so easy to make and deliciously satisfying to eat!
Ingredients
Serves: 12
- ¼ cup (60 mL) natural peanut butter
- 3 Tbsp (45 mL) water
- 2 Tbsp (30 mL) reduced-sodium soy sauce
- 1 Tbsp (15 mL) honey
- 2 Tbsp (30 mL) rice vinegar
- 1 clove garlic, finely minced
- 1 tsp (5 mL) finely minced fresh ginger
- 60 g vermicelli rice noodles
- 1 pkg (350 g) extra-firm tofu, drained
- 12 rice paper wrappers (spring roll wrappers)
- 12 Boston or leaf lettuce leaves
- 1 large carrot, cut into 2-inch-long matchsticks
- ½ English cucumber, cut into 2-inch-long matchsticks
- 1 red bell pepper, cut into thin strips
- 1 avocado, sliced into thin strips
- ¼ cup (60 mL) sliced green onion
- ¼ cup (60 mL) fresh mint leaves
- ¼ cup (60 mL) fresh cilantro leaves
Instructions
- Whisk together peanut butter, water, soy sauce, honey, vinegar, garlic and ginger in a small bowl until smooth. Set aside.
- Place rice noodles in a 13 x 9-inch glass dish and cover with hot tap water. Let soak for 5–7 minutes, or until softened. Drain and set aside.
- Cut tofu in half horizontally, then slice each piece lengthwise into 6 long strips. Set aside.
- Arrange all prepared ingredients so they are easy to divide evenly among the 12 rolls.
- Fill a flat pan or shallow bowl with room-temperature water. Submerge one rice paper wrapper until pliable, about 30 seconds. Place on a clean work surface.
- On the edge closest to you, layer 1 lettuce leaf, 1 strip of tofu, small amounts of noodles, carrot, cucumber, bell pepper and avocado. Sprinkle with green onion, mint and cilantro.
- Fold the bottom edge of the wrapper over the filling, fold in the sides, then roll tightly to seal. Repeat with remaining wrappers, being careful not to overfill.
- Serve immediately with peanut sauce.
Tips
- Cooking know-how: If not serving immediately, cover rolls with a slightly damp tea towel and refrigerate for up to 2 hours. Leave space between rolls so they don’t stick together.
- Substitution: To make shrimp rolls, omit tofu and use 12 large cooked shrimp. Slice each shrimp in half lengthwise and layer with the vegetables.
- Nutrition know-how: Preparing your own peanut sauce helps control the amount of added sugar and sodium.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 140 | |||
| Fat 5 g | 7 % | ||
| Saturated Fat 0.5 g + Trans Fat 0 g | 3 % | ||
| Cholesterol 0 mg | |||
| Sodium 135 mg | 6 % | ||
| Carbohydrate 18 g | |||
| Fibre 2 g | 7 % | ||
| Sugars 4 g | 4 % | ||
| Protein 6 g | |||
