Thai Fresh Spring Rolls
Light and refreshing rice paper rolls filled with crisp vegetables, fresh herbs, and tofu, served with a tangy peanut dipping sauce. A vibrant appetizer perfect for warm weather dining.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 10g
Ingredients
- 12 wrappers rice paper wrappers
- 200 g firm tofu, pressed
- 2 cups romaine lettuce, torn
- 1 medium cucumber, julienned
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup fresh basil leaves
- 1 cup shredded carrots
- 1 cup rice vermicelli, cooked and cooled
- ½ cup creamy peanut butter
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 3 tablespoons warm water
- 1 clove minced garlic
Instructions
- 1
Prepare all vegetables and herbs by washing and arranging them on a clean workspace.
- 2
Cut pressed tofu into thin strips approximately 0.25 inches wide.
- 3
Make the peanut sauce by whisking together peanut butter, lime juice, soy sauce, sriracha, honey, warm water, and garlic until smooth.
- 4
Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for 5 seconds until pliable, then lay flat on a clean surface.
- 5
Layer lettuce, vermicelli, cucumber, tofu, carrots, and fresh herbs in the center of the wrapper, leaving space on all sides.
- 6
Fold the bottom edge over the filling, tuck in both sides, and roll tightly toward the top, creating a secure cylinder.
- 7
Repeat with remaining rice paper wrappers and filling ingredients until all 12 rolls are complete.
- 8
Arrange spring rolls on a serving plate seam-side down and serve immediately with peanut dipping sauce.
Tools you’ll need
- shallow water bowl
- cutting board
- sharp knife
- whisk
- small bowl for sauce
- clean kitchen towel
- serving plate
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