Fresh Rolls with Spicy Peanut Sauce

(3)

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.

Prep Time45

Cook Time15

Course: Appetizer

Cuisine: vietnamese

Servings:

Author: Shreya Walia

Ingredients

Spicy Peanut Sauce

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

Fresh Rolls

4 Romaine Lettuce leaves
2 ounces Vermicelli Noodles
6 ounces Extra Firm Tofu
10 Mint Leaves
1/3 c Shredded Carrots
8 Rice Paper Sheets

Instructions

Prep the tofu: Preheat your oven to 350°F. Wrap your extra-firm tofu in paper towel, place a heavy pan on top, and press for 15–30 minutes to remove excess moisture.
Bake the tofu: Cut the pressed tofu into cubes, spread them on a baking sheet, and bake for 30 minutes until golden and chewy.
Prep the veggies: Wash and dry your romaine lettuce, mint, and carrots. Peel and shred the carrots. Pat everything dry—moisture makes rice paper harder to roll.
Cook the vermicelli noodles: Boil water and cook according to package instructions. Drain and rinse under cool water to stop the cooking process and prevent the noodles from wilting the greens.
Assemble the rice paper: Fill a large shallow plate with very warm water. Dip one rice paper sheet for a few seconds, place it onto a plate, then repeat with a second sheet on top. The sheets should still feel firm—they soften as they sit.
Fill the rolls: Layer the romaine first, then add tofu, noodles, carrots, and mint. Romaine creates a base that stops the noodles from poking through. Fold the sides toward the center, then roll from the top downward, just like a burrito. Slice in half for serving.
Make the peanut sauce: In a bowl, mix peanut butter with hot water until smooth. Add lime juice, sriracha, honey, and chili flakes. Warm in the microwave if needed to help the peanut butter emulsify.

Notes

Storage: Fresh rolls are best same day. If storing, wrap each one tightly in plastic wrap and refrigerate up to 24 hours. Keep the sauce separate.

Variations: Add cucumber strips, cilantro, Thai basil, avocado, mango, or bell peppers for more texture and flavor. You can also swap tofu with crispy tempeh.

Tofu options: You can air-fry the tofu instead of baking it. Cook at 375°F for 10–12 minutes for a crispier bite.

Rice paper tip: If your paper feels too soft while soaking, you’ve soaked it too long. Dip quickly and let it soften on the plate.

Nutrition