1. Combine sauce ingredients in a blender until very smooth. Transfer to a serving bowl and set aside.
2. Lay out all of the spring roll ingredients for easy assembly. Fill a pie plate with water and dip each spring roll wrapper into the water for 10-15 seconds, or until lightly softened. Place onto a work surface and fill with tofu and veggies. Wrap up tightly (burrito-style). Repeat the process until all the filling ingredients have been used.
3. Cut the spring rolls in half using a sharp knife and place on a platter with the peanut sauce. Serve immediately or keep cold until ready to serve.
Tofu and Veggie Spring Rolls with Peanut Hoisin Sauce
Serves 12 (as an appetizer); serves 4 (as a meal)
All you need:
Sauce
1/2 cup creamy peanut butter
2 tablespoons Hoisin sauce
2 tablespoons reduced-sodium tamari (or soy sauce)
2 tablespoons rice vinegar
1 tablespoon honey (or agave)
1/2 teaspoon ground ginger
Zest and juice of 1 lime
1/4 cup water
1 package extra-firm (or fried) tofu, cut into strips
1 large red bell pepper, thinly sliced
1 small English cucumber, seeded and cut into strips
1 cup snow peas
1 cup shredded carrots
1 small bunch cilantro
1 ripe avocado, pitted, peeled and thinly sliced
Rice paper (spring roll wrappers), for rolling
All you do:
1. Combine sauce ingredients in a blender until very smooth. Transfer to a serving bowl and set aside.
2. Lay out all of the spring roll ingredients for easy assembly. Fill a pie plate with water and dip each spring roll wrapper into the water for 10-15 seconds, or until lightly softened. Place onto a work surface and fill with tofu and veggies. Wrap up tightly (burrito-style). Repeat the process until all the filling ingredients have been used.
3. Cut the spring rolls in half using a sharp knife and place on a platter with the peanut sauce. Serve immediately or keep cold until ready to serve.