thai recipes

Thai Tofu Rolls

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


  1. Have all the ingredients chopped and prepared before you start assembling.
  2. 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
  3. 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
  4. 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. 
  5. 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. 
  6. Place each roll on a plate, cut in half (if you desire) and sprinkle with sesame seeds. Serve with the peanut sauce and enjoy!


Thai Me Up Chicken Lettuce Wraps

Hosting the Super Bowl this Sunday? Be sure to check out our last post for tips to avoid a food hangover on Monday. Also be sure to try our our light and delicious white bean dip recipe! We have one more simple, crowd pleasing recipe for you. These chicken lettuce wraps are easy to make, full of flavor, and are a healthier option for those of you trying to steer clear of the chicken wings. Enjoy!

Ingredients: ( 8 servings)

thai chicken wraps
  • 8 carrots, diced
  • 4 stalks celery, diced
  • 2 red bell peppers, diced
  • 2 cans of water chest nuts, drained and diced
  • 5 scallions, sliced
  • 4 tablespoons grated fresh ginger
  • 8 cloves garlic, minced
  • 2 cooked rotisserie chickens, shredded
  • 1/2 teaspoon pepper
  • 1/2 cup roasted, unsalted cashews, chopped
  • 1/4 cup fresh cilantro, minced 
  • 1-2 heads Iceburg lettuce or romaine for wrapping

Sauce Ingredients:

peanut sauce
  • 1/4 cup natural peanut butter
  • 2 tablespoons low sodium soy sauce
  • 2 garlic cloves, minced
  • 1/8 teaspoon grated ginger 
  • 1/3 cup warm water


  1. Saute carrots, celery, peppers, water chest nuts, scallions, ginger, and garlic in skillet coated with oil spray or 1 tbsp oil (sesame, peanut, or olive oil works)
  2. Mix together sauce ingredients in separate bowl and stir until creamy. Add to skillet and stir to coat vegetables evenly. Add the chicken to mix all the flavors together, about 1-2 more minutes.
  3. Remove skillet from heat and add the cashews and cilantro. Allow to cool for about 5 minutes
  4. Break off lettuce wraps and fill each lettuce cup with about 1/2 cup of the chicken mixture. Option to garnish with more cilantro or scallions.