Last November, a friend brought homemade spring rolls and peanut sauce to Book Club (thanks Sarah!) and they were AMAZING. I immediately asked her for the recipe and then…it took me 4 months to actually buy the ingredients and make them. Let me tell you what though — these are now a permanent staple in my recipe rotation! Both the spring rolls and the peanut sauce require few ingredients and are relatively quick to assemble (especially if you like fresh tofu — no cooking!). Let’s get to it!
- Rice Paper
- Tofu (or chicken)
Follow prep instructions on tofu package – it should need to drain for at least 30 minutes. Slice tofu to preferred thickness. If you prefer fried tofu (I like fresh), make sure to cut the pieces a little larger. As for my husband, he fries his in light olive oil on medium hot heat. These spring rolls taste just as good with chicken.
Fill a large, shallow pan with warm water. Place one sheet of rice paper into the water for 5-10 seconds (follow instructions on package). Let sit for 30 seconds to a minute (this is when the rice paper becomes a little sticky and easier to roll, so don’t ignore this step for the sake of time). Place tofu near one edge and fold rice paper over ONCE. Then, place the veggies you want and fold the sides in and finish making into a roll. [If you’ve ever rolled a burrito, this might come naturally.] There is a learning curve to making the rolls look good, but I promise they taste delicious either way!
While the spring rolls are tasty, this four-ingredient peanut sauce is the star of the show. You could get fancy with extra ingredients, but why bother when simple is so good?
- 4 Tbsp Hoisin Sauce (I prefer Lee Ho Kim)
- 2 Tbsp Peanut Butter
- 1 tsp Sriracha
- 3-5 Tbsp Water (depending on how thick or runny you like it)
Mix all ingredients together until blended and dip away!
This recipe allows for a lot of experimentation with any ingredients you love. Let me know what your favorite spring roll ingredients are!