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Fresh Rolls with Spicy Peanut Sauce

These delicious tofu fresh rolls make the perfect satisfying appetizer! The rich and creamy peanut sauce is balanced artfully with the crisp and bright flavors in these rolls.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Course: Appetizer
Cuisine: vietnamese
Keyword: fresh rolls, rice paper, rice paper rolls, spring rolls, summer rolls, tofu, vegan, vegetarian
Servings: 2 2

Ingredients

Spicy Peanut Sauce

  • 4 tbsp Peanut Butter
  • 1/4 c Water
  • 2 tsp Sriracha
  • Juice of Half a Lime
  • Chili Flakes (to taste)
  • 2 tbsp Honey

Fresh Rolls

  • Romaine Lettuce
  • Vermicelli Noodles
  • Extra Firm Tofu
  • Mint Leaves
  • Shredded Carrots
  • Rice Paper

Instructions

Spicy Peanut Sauce

  • In a bowl, add in your soy sauce, sriracha, lime juice, red chili flakes, and honey, and mix well.
  • In a separate bowl, add your peanut butter and slowly mix in your 1/4c of water. Also, make sure the water is hot; this will make the mixing process a lot easier. If you're having some any trouble, you can heat the mixture of peanut butter and water in the microwave to help it dissolve.
  • Combine all of your ingredients and mix well.
  • Garnish with extra red chili flakes on top if desired.

Fresh Rolls

  • Start by preheating your oven to 350 degrees.
  • While the oven preheats, wrap your extra firm tofu in paper towel to soak out extra moisture. Place the wrapped tofu on a plate or cutting board and then rest a heavy object (like a pot or pan) on top of the tofu to press it. This will help release more of the excess moisture.
  • Let the tofu press for 15-30 minutes and then cut it into cubes. By this time your oven should be heated up. Spread out your tofu evenly on a baking tray and cook it for 30 minutes.
  • Now, prep all of your veggies you'll be using in the fillings. Wash your lettuce, carrots, and mint leaves. Then, peel and shred your carrots. Pat everything dry with a paper towel.
  • 10 minutes before your tofu is done, start boiling your water to cook the vermicelli noodles. Just follow the package instructions for this. After your noodles are done, drain them and then give them a quick cold water rinse.
  • Once your tofu is done you can start preparing your rice paper rolls. I like to use two sheets of rice paper, per roll. In a plate, add in some very warm/hot water and dip your rice paper in the water, then flip it and make sure to cover the other side with water too. You only need to dip it for a few seconds.
  • Then place the rice paper sheet on a clean and dry plate. Dip another rice paper sheet in the plate with the water and repeat the same process as above. Then place that sheet on top of your first one.
  • Then, start by placing your romaine lettuce on the sheet, and then add your veggies and other ingredients on top: your noodles, tofu, carrots, and mint.
  • Then wrap the fresh roll like you would a burrito! Fold in the left and right sides towards the center, and then roll it up from top to bottom. Cut the rolls down the center, and serve with your peanut sauce.

Notes

BIGGEST MISTAKES TO AVOID:
  1. Do not over-soak your rice paper sheets otherwise they will get sticky and be hard to wrap. 
  2. Use hot water to melt the peanut butter for your sauce and to ensure you get a smooth consistency. 
Tried this recipe?Let us know how it was!