I love this spring roll, one of my favorite rolls in the morning time to eat while sitting with my family.
Ingredients
- Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 2/3 cup water
- 2 Tablespoons hoisin sauce
- splash of fish sauce optional
- 1 garlic clove minced
- 1 teaspoon sugar
- rice noodles cooked according to instructions on the package
- 1 pound firm tofu sliced and then cut into strips
- 1/4 in grape seed oil
- 1/2 red pepper sliced into strips
- 1 avocado sliced
- 1/2 cucumber cut into strips
- 1/4 purple cabbage sliced
- Thai basil leaves
- rice paper
Instructions
Steps:
- Peanut Dipping Sauce
- Whisk peanut sauce ingredients in a small mixing bowl. Refrigerate at least 30 minutes.
- Bring a pot of water to a boil. Cook the rice noodles according to the instructions on the bag or box of noodles. Prep the tofu and vegetables. After cutting the tofu into strips, place on a dry, clean paper towels. You want to remove as much moisture as possible.
- Add grape seed oil to a nonstick skillet until you have about a quarter inch of oil. Heat the oil on medium to medium high for 4 to 5 minutes. Cook the tofu for about 4 to 5 minutes on each side.
- Place on a plate lined with clean paper towels.
- One at a time, wet the rice paper (wet on both sides with really warm water, don’t allow it to soak) and then place on a round plate. Allow the rice paper to sit for at least one minute. Add rice noodles, tofu, red pepper, avocado, cucumber, cabbage and a couple of basil leaves. Roll once, fold in the sides and continue rolling until it’s a spring roll!
- Serve with the peanut dipping sauce.
