Giant Spring Rolls with Crispy Tofu and Peanut Dipping Sauce Recipe
These Giant Spring Rolls with Tofu are a fresh and vibrant vegan dish perfect for a quick and healthy meal. Packed with crisp vegetables, pan-fried tofu, and a flavorful peanut dipping sauce, these spring rolls combine crunchy textures and savory-sweet flavors. Wrapped in delicate rice paper, they are both light and satisfying, making a wholesome appetizer or main dish for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings (4 spring rolls each)
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese-inspired
- Diet: Vegan
Ingredients
Vegetables
- 2 large lettuce leaves
- ½ English cucumber
- 2 medium carrots (or pre-shredded carrots)
- 2 handfuls shredded red cabbage (pre-shredded)
- 2 handfuls fresh cilantro (optional)
Tofu
- 7 oz extra-firm tofu
- 2 teaspoons sesame oil (or olive oil)
Rice Paper
- 8 rice paper sheets
Peanut Dipping Sauce
- 3 tablespoons peanut butter
- 3 tablespoons tamari (or gluten-free soy sauce)
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- ¼ teaspoon ginger powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons water
Instructions
- Cook the tofu: Cut the tofu block lengthwise into 0.5-inch (approximately 1 cm) sticks. Heat a little sesame oil in a pan over medium-high heat and pan-fry the tofu sticks for about 1 minute on each side until they turn golden brown and slightly crisp.
- Prepare the vegetables: Wash the lettuce leaves thoroughly. Slice the cucumber and carrots into thin sticks using a knife or a julienne peeler for the carrots to achieve a fine texture suitable for rolling.
- Make the dipping sauce: In a small bowl or jar, mix together the peanut butter, tamari, lime juice, maple syrup, ginger powder, garlic powder, and cayenne pepper if using. Thin out the sauce with water gradually until the consistency is smooth and suitable for dipping.
- Soften the rice paper: Fill a large bowl with lukewarm water. Dip each rice paper sheet into the water for 15 seconds until pliable. Lay them on a slightly wet cutting board so they overlap and form a large square suitable for assembling the rolls.
- Assemble the rolls: Place a lettuce leaf in the center of the rice paper square. Arrange the cucumber sticks, carrot sticks, shredded red cabbage, pan-fried tofu sticks, and fresh cilantro on top of the lettuce.
- Roll the spring rolls: Fold the bottom edge of the rice paper over the filling and tuck it underneath to secure the ingredients. Then fold the two sides towards the center and continue rolling tightly until the roll is sealed.
Notes
- Use extra-firm tofu to prevent crumbling during pan-frying.
- For a spicier dipping sauce, adjust cayenne pepper to taste or add chili flakes.
- Rice paper sheets soften quickly, so work swiftly when assembling the rolls to prevent them from sticking together.
- If you prefer a nut-free version, substitute peanut butter with sunflower seed butter and tamari with coconut aminos.
- These spring rolls can be served immediately or chilled for an hour for a refreshing snack.
