Crispy Peanut Spring Rolls
Rice paper wrappers stuffed with crunchy slaw and crispy-fried tofu, served with peanut dipping sauce. Ready in 25 minutes and completely customizable.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 14 oz extra-firm tofu, pressed
- 8 count rice paper wrappers (8-inch)
- 2 cups coleslaw mix (shredded cabbage and carrot)
- 3 tbsp peanut butter
- 1 count lime (juiced)
- 1 tbsp sriracha
- ½ cup fresh mint and cilantro, chopped
Instructions
- 1
Cut tofu into thin rectangular strips about 2 inches long. Heat neutral oil in a skillet over medium-high heat.
- 2
Pan-fry tofu strips 2–3 minutes per side until golden and crispy. Transfer to a paper-towel-lined plate.
- 3
Whisk peanut butter, lime juice, sriracha, and 2 tbsp warm water until smooth. Set the sauce aside.
- 4
Dip each rice paper into a bowl of warm water for 5 seconds until just pliable. Lay flat on a clean surface.
- 5
Layer coleslaw, tofu strip, herbs, and a squeeze of peanut sauce onto the lower third of each rice paper. Fold sides in, then roll tightly.
- 6
Serve rolls immediately with remaining peanut sauce for dipping.
Tools you’ll need
- 12-inch nonstick skillet
- paper towels
- shallow bowl (for dipping water)
- whisk
- cutting board
- chef's knife
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