Spring rolls are definitely an underrated meal. In my opinion, they’re kind of like a mini, Vietnamese versions of burritos. You can combine all sorts of different ingredients and roll them all up into an edible wrapper. I love serving spring rolls with a peanut butter sauce, but they’re also good with plain soy sauce, sweet and sour sauce, or wasabi. If you’re feeling ambitious, you can also deep fry the spring rolls and add some eggs in the inside to make your own egg rolls! Personally, I like eating the simple version as they’re quick, fresh, and great for summertime.
Vegan Spring Rolls
Ingredients
Instructions
To make, thinly slice the tofu into strips and cook over medium heat with soy sauce, garlic, and maple syrup until golden-brown. Slice all of the veggies into thin strips. You can also use cucumber, bean sprouts, and avocado if you have some. For the wraps, heat up some water and soak the wraps (one at a time) for about 30-40 seconds until soft. Lay the softened wrapper flat on a plate and place tofu, veggie strips, and lettuce onto the wrapper in a line straight across the middle. Roll shut like a burrito, making sure the ends are closed. The wrappers are very sticky and malleable, so it’s best to do one at a time rather than all at once.
Thai Peanut Butter Sauce
Ingredients
Instructions
For the sauce, mix all ingredients in a small bowl and heat in the microwave for about 30 seconds. You can do this on the stove as well but it’s quicker in the microwave (and uses less dishes). Adjust water ratio based on how thick you want the sauce. If you want a thicker sauce, either increase the peanut butter or decrease the amount of water you use and vice-versa for a thinner sauce. The garlic and ginger can be dried or grated, both are good. Stir the sauce after microwaving to make sure the peanut butter fully melts. Dip spring rolls into sauce when eating, enjoy!