We absolutely love these crispy and light Thai tofu rolls! We promise, they're far easier to make than they look. Whether they debut at your next dinner party or you keep them in your fridge as a go-to snack, you'll want to get your camera ready as these are definitely insta-worthy.
Ingredients: (serves 4 as appetizer or side)
- 4 sheets of rice paper
- 1 bell pepper, thinly sliced
- 1/2 cucumber, thinly sliced
- 1 large carrot, julienned (sliced thinly)
- 1/3 cup purple cabbage, shredded
- 1 oz cooke rice noodles or rice vermicelli
- 1 avocado, sliced
- handful of cilantro or mint
- 5 large green lettuce leaves, torn into halves
- 1 block organic firm tofu, drained and sliced into strips
- sesame seeds to garnish (optional)
Peanut dipping sauce:
- 1/4 cup creamy natural peanut butter
- 1 tablespoon hoison sauce
- 2 teaspoons low sodium soy sauce
- 1 glove garlic, minced
- 1 teaspoon Sriracha sauce (optional to add a kick)
- 1-2 tablespoons of water to thin out consistency, more if needed
- Have all the ingredients chopped and prepared before you start assembling.
- Whisk together the dipping sauce ingredients (besides the water) in a small bowl. Mix in water slowly until you reach your desired thinness. Set aside
- Prepare a large bowl of warm water next to your cutting board or work station. Dip each rice paper in the water for about 15 seconds and then lay flat on the cutting board to start filling it
- Fill each roll with the carrot, cucumber, pepper, and cabbage. Sprinkle the noodles, a slice of avocado and a dash of cilantro or mint. Lay the 1/2 lettuce leaf and then a strip of tofu on top. Be careful not to overstuff or the roll will tear.
- Roll it up tightly. You can roll up the sides if you wish or leave them open. Tuck in the filling as you go to keep it nice and neat.
- Place each roll on a plate, cut in half (if you desire) and sprinkle with sesame seeds. Serve with the peanut sauce and enjoy!