Spring Rolls with Peanut Sauce



for spring rolls:

rice paper

glass noodles soaked and drained

mango cut into thick stick

avocado sliced and sprinkled with lemon juice

red paprika cut into sticks

carrot cut into sticks

roman leaves

marinated tofu cooked and cut into sticks


for the tofu:

marinade: 2 Tb maple syrup, 2 Tb soy sauce, 2 Tb filtered water, 1 tsp sesame oil


a day before cooking spring rolls remove tofu from the package and put under some press to remove the excess liquid. In the morning pat dry tofu and marinate it for 2 hours. Then cook on a dry pan on both sides until golden brown. Let cool before slicing.


For dipping sauce:

100 ml light coconut milk

1/3 Cup smooth peanut butter

1 Tb soy sauce

1 Tb maple syrup

1 Tb sesame oil

2 tsp rice vinegar

60 ml (1/4 Cup) water

Blend together all the ingredients until smooth.


Making spring roll: 

prepare all the ingredients. Add boiled water to a big deep plate or baking dish. The water should be very warm, not hot. Working with one rice paper at a time, submerge it to the water for about 15-20 seconds, until soft and pliable. Remove rice paper from the water and place on a work surface. Add to the middle roman leaves, 1-2 mango sticks, avocado, glass noodles, bell pepper, tofu and carrots. Fold over both sides of the rice paper, then start rolling from the bottom outwards, using a rolling motion till both ends are sealed. 

Cut in halve and serve with peanut sauce.        

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