Go Back
Loaded Veggie Spring Rolls

Loaded Veggie Spring Rolls with Spicy Thai Peanut Sauce

Want a fresh, crunchy appetizer that doesn't require any real cooking beyond a quick pan-fry? These Loaded Veggie Spring Rolls with Spicy Thai Peanut Sauce deliver crisp vegetables, savory tofu, and a bold peanut dipping sauce all wrapped up in delicate rice paper.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Marinating Time- 30 minutes 30 minutes
Total Time 55 minutes
Servings: 8
Course: Appetizer recipe, summer Appetizer, vegan Appetizr
Cuisine: American
Calories: 141
Ingredients Equipment Method Notes

Ingredients
  

  • For the Tofu
  • 1/2 block extra-firm tofu drained, pressed, and sliced (about 7oz/200g)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • For the Peanut Sauce
  • 3 tablespoons peanut butter
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or another liquid sweetener
  • 1/2 tablespoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon chili powder
  • For the Spring Rolls
  • 2 oz dried rice vermicelli noodles or rice sticks
  • 8 sheets rice paper
  • 1 medium carrot grated
  • 1 medium cucumber julienned
  • 2 cups shredded red cabbage
  • 1/2 cup Thai basil leaves loosely packed (or regular basil)

Equipment

  • This recipe uses a bit of specialized gear, mainly for the tofu prep. Here's what to have ready:
  • Tofu press (or a makeshift setup with paper towels and a heavy object)
  • Non-stick pan (for pan-frying the tofu)
  • Large shallow dish (for dipping the rice paper wrappers)
  • Damp plate or plastic cutting board (for assembling the rolls)
  • Sharp knife (for julienning the cucumber)
  • Box grater (for grating the carrot)

Method
 

  1. Step 1- Marinate the Tofu
  2. Place the sliced tofu in a large plate or container with the soy sauce and sesame oil. Let it marinate for at least 30 minutes so the flavor really soaks in.
  3. Step 2- Pan-Fry the Tofu
  4. Heat about 1/2 to 1 tablespoon of neutral oil in a non-stick pan over medium-high heat. Place the tofu in a single layer and cook for 2 to 3 minutes per side, until lightly browned on both sides.
  5. Step 3- Make the Peanut Sauce
  6. While the tofu marinates, combine all the peanut sauce ingredients in a small bowl. Taste and adjust the seasonings as needed, adding more chili powder for extra heat or more maple syrup for sweetness.
  7. Step 4- Cook the Rice Noodles
  8. Soak the rice vermicelli in boiling water for 2 to 3 minutes, or until cooked through. Drain and set aside.
  9. Step 5- Prep for Wrapping
  10. Add about an inch of water to a large, shallow dish. Dip a sheet of rice paper into the water for a few seconds on both sides until it softens slightly.
  11. Step 6- Assemble the Rolls
  12. Place the softened rice paper (rough side facing up) on a damp plate or plastic cutting board. Layer the veggies, tofu, noodles, and basil leaves onto the lower third of the wrapper.
  13. Step 7- Roll It Up
  14. Gently pull the lower edge of the wrapper up and over the filling, tucking everything in tightly as you go. Fold the left and right edges in, then continue rolling firmly until fully sealed.
  15. Step 8- Repeat and Serve
  16. Repeat the wrapping process with the remaining ingredients. Serve fresh alongside the spicy peanut sauce for dipping.

Notes

Nutrition Breakdown (Per Roll)

Here's exactly what you're getting per roll, based on 8 total rolls from this recipe:
  • Calories- 141 kcal
  • Carbohydrates- 20g
  • Protein- 6g
  • Fat- 4g
  • Saturated Fat- 1g
  • Polyunsaturated Fat- 1g
  • Monounsaturated Fat-2g
  • Sodium- 382mg
  • Potassium- 220mg
  • Fiber- 2g
  • Sugar- 4g
  • Vitamin A- 1,640 IU
  • Vitamin C- 14mg
  • Calcium- 40mg
  • Iron- 1mg