Description
These giant fresh spring rolls are light, colorful, and packed with crisp vegetables, noodles, herbs, and tofu, served with a creamy peanut dipping sauce. A refreshing and satisfying plant-based meal perfect for lunch or dinner.
Ingredients
Rice paper sheets
Cooked rice noodles
Carrots, julienned
Cucumber, julienned
Red bell pepper, thinly sliced
Purple cabbage, shredded
Avocado, sliced
Fresh mint leaves
Fresh cilantro
Lettuce leaves
Tofu, cooked and sliced
Peanut butter
Soy sauce
Maple syrup
Lime juice
Garlic, minced
Warm water
Instructions
- Prepare all vegetables by washing, peeling, and slicing into thin, even strips.
- Cook the rice noodles according to package instructions and set aside to cool slightly.
- Fill a large shallow dish with warm water and dip one rice paper sheet for a few seconds until soft.
- Place the softened rice paper on a clean surface.
- Layer lettuce, noodles, tofu, vegetables, mint, and cilantro in the center.
- Fold the bottom over the filling, tuck in the sides, and roll tightly into a spring roll.
- Repeat with remaining ingredients.
- In a bowl, whisk peanut butter, soy sauce, maple syrup, lime juice, garlic, and warm water until smooth.
- Serve spring rolls fresh with peanut dipping sauce on the side.
Notes
Do not soak rice paper too long to prevent tearing.
Wrap rolls individually in plastic wrap to store for up to one day.
Store sauce separately in the refrigerator and stir before serving.
Swap vegetables like mango, spinach, or other seasonal produce.
Use almond or sunflower seed butter as a peanut-free alternative.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
