Vegan Spring Rolls
These light and fresh Vegan Spring Rolls, from plant-based chef, Loli, can be enjoyed by anyone — vegan or not — all season long.
If you’re interested in adding meat to these spring rolls, feel free to substitute the tofu with chicken.
Vegan Spring Rolls
Ingredients
1 - 2 blocks tofu (each block 12 - 15 ounces)
½ red pepper
½ carrot
½ cucumber
2 radishes
Cilantro
¼ red cabbage
9 rice paper
Olive oil
Peanut Sauce
Ingredients
1 tbsp peanut butter
1 tbsp soy sauce
1 tsp maple syrup
1 tbsp lime juice
2 - 4 tbsp water
Directions
- Prepare the veggies and tofu by slicing them to desired length and thickness.
- Lightly grease a dish with olive oil to prevent the rice paper from sticking.
- Fill a large bowl with warm water. Dip rice paper into the water for 5 seconds to soften. Lay rice paper on the greased plate.
- Place the cut vegetables and tofu down the center of the rice paper. Fold the rice paper as shown in the video.
- Cut the spring rolls in half and store in your Zip Top.
- To prepare the peanut sauce, combine all the ingredients (except the water) in a small bowl or Zip Top. Add water and stir, until you reach the desired consistency.
Looking for more great recipe ideas? Try this easy-to-make Vegan Caesar Salad or Raspberry Cheesecake Overnight Oats. If maybe a healthy, on-the-go snack is more your style, these Homemade Chocolate Peanut Butter Energy Bites or Vegan Snickers Bars are perfect for satisfying that sweet tooth.
