Vegetarian Spring Rolls

Vegan Tofu Spring Rolls
 
Prep time
Cook time
Total time
 
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Recipe type: Vegetarian
Cuisine: Asian
Serves: 6 rolls
Ingredients
Instructions
  1. Drain liquid from tofu container and with paper towels press gently on tofu to absorb liquid. Slice tofu about 6-8 even pieces.
  2. He large pan heat oil to medium heat and add slice tofu. Cook on each side for 3-5 minutes or until golden brown.
  3. Slice red peppers and cucumbers.
  4. Dip rice paper in cold water and place on plate. Rice paper should still be hard and will soften in less than a minute. Place a leaf of lettuce, slice cucumber, sliced red pepper and a few sprigs of cilantro and wrap.
  5. For sauce mix in peanut butter, hoisin sauce and milk. (May have to add more milk for depending on your desired consistency)
 Vegetarian Spring Rolls

Vegetarian Spring Rolls

This past weekend I made made Vegetarian Springs Rolls as appetizer at a bbq I was hosting. It’s crunchy, fresh and light. Actually, my whole table was a vegan spread for some carnivore eaters. Much better than serving chips and dip. My appetizer spread consisted of Chili Garlic Infused Edamame, Tofu Spring Rolls and a big bowl of cherries. My guest were pleasantly surprised about how delicious everything was and even requested the recipe for my peanut sauce and chili garlic sauce. I still bbq chicken and steak because my hubby requested it, but it was nice to see that the vegan dishes were demolished too.

The Peanut Sauce is simply peanut butter, hoisin sauce and almond milk. You can also use regular milk, cashew, soy or coconut milk. I find that depending on the consistency you want you can gradually mix in more an more milk and my suggested measurement is more to my liking.

Vegetarian Spring Rolls

Vegetarian Spring Rolls

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