Vegan Spring Rolls

Prep time: 50 min

Cook time: 20 min

Servings: 20 springs rolls


Tofu:

  • 2 blocks extra firm tofu

  • 2 tbsp soy sauce

  • 1 tbsp garlic powder

  • 1 tsp turmeric 

  • Salt and pepper to taste 


Rolls:

  • 1 packet of rice papers

  • 1 cucumber 

  • 2 avocados 

  • 1 jalapeño 

  • 1-2 carrots

  • 1 red onion

  • 1 cup cilantro 


Peanut sauce:

  • 3 tbsp peanut butter

  • 3 tbsp soy sauce

  • 3 tbsp filtered water

  • Sriracha to taste


You will need: large bowl filled with warm water, air fryer or pan, large cutting board


Instructions:

  1. Dice tofu into small sized cubes that are about an inch big. Season with soy sauce, garlic powder, turmeric, salt and pepper and place inside air fryer for 25 minutes at 350. Make sure to mix every 7 minutes to cook evenly. Pan frying is alternative method.

  2. While tofu is in the air fryer begin dicing vegetables. I personally like shredding the carrots and cucumber. 

  3. Add all peanut sauce ingredients to a small bowl and whisk until smooth. Taste and add more ingredients as needed to achieve desired taste and texture. 

  4. When tofu is done you can begin rolling your spring rolls. It’s just like rolling a burrito except for the rice paper is a little more delicate so take your time. 

  5. Place single rice paper in bowl of warm water and fully submerge. Place wet rice paper on cutting board and begging adding fillings. I usually add about 5 cubes of tofu and a pinch of every other ingredient. You don’t want to make it too full to prevent the rice paper from tearing. Repeat process until you make about 15 spring rolls!

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