Fresh summer rolls make a healthy veggie-packed light dinner or lunch any day of the week. They are so adaptable, you can substitute the veggies and tofu for your personal favourites. Pair it with the irresistible peanut sauce, it's so colourful and super fun to make.
Add oil to a small skillet heated on medium high. Once heated add tofu and allow to roast on each side until browned and crispy. May need to add more oil depending on skillet size.
To make the spring rolls:
Fill a shallow 9 inch pie pan with an inch of water. Fold a lint-free tea towel in half and place it next to the dish.
Place one rice paper in the water and let it rest for about 15-20 seconds. The rice paper should be slightly pliable but not soft and it continues to soften with time. Try to work quickly filling the rolls as the rice paper gets soft and sticky with time.
Carefully lay it flat on the towel.
Leaving about 1 inch of open rice paper around the edges, add all fillings to the first third of the paper in one large row. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
To make the peanut sauce: In a magic bullet or small blender add all peanut sauce ingredients and blend for 30 seconds.
Serve the spring rolls with peanut sauce on the side. Eat immediately.
Ingredients
Directions
Add oil to a small skillet heated on medium high. Once heated add tofu and allow to roast on each side until browned and crispy. May need to add more oil depending on skillet size.
To make the spring rolls:
Fill a shallow 9 inch pie pan with an inch of water. Fold a lint-free tea towel in half and place it next to the dish.
Place one rice paper in the water and let it rest for about 15-20 seconds. The rice paper should be slightly pliable but not soft and it continues to soften with time. Try to work quickly filling the rolls as the rice paper gets soft and sticky with time.
Carefully lay it flat on the towel.
Leaving about 1 inch of open rice paper around the edges, add all fillings to the first third of the paper in one large row. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
To make the peanut sauce: In a magic bullet or small blender add all peanut sauce ingredients and blend for 30 seconds.
Serve the spring rolls with peanut sauce on the side. Eat immediately.
