Veggie Spring Rolls with Coconut Crusted Tofu and Peanut Sauce (Recipe)

I hope you are treasuring these last few weeks of summer. It’s still warm in the Pacific Northwest, but the days are starting to get a little shorter and the nights are starting to get a little cooler. I wanted to be sure to share this fun, colorful, summery recipe for spring rolls before soups and stews start to monopolize my menus.

Veggie Spring Rolls with Coconut Crusted Tofu and Peanut Sauce

Veggie Spring Rolls with Coconut Crusted Tofu and Peanut Sauce

These spring rolls take a little longer than a lot of things I make (due to all the veggie chopping and folding the spring rolls). It also makes a mess in the kitchen (haha) but they are definitely worth it! You want to make sure that you have all the ingredients ready and a clear working space for rolling the spring rolls before you get started.

When I make these I make a lot so that there are leftovers for the next day’s lunch.

Ingredients:

  • Spring roll wrappers/rice paper (I use the round kind available at Asian grocery stores. They look like this)
  • Veggies diced, shredded, or cut into thin, long strips like:
    • carrots
    • red, yellow, and orange pepper
    • green onions
    • mung bean sprouts
    • pea shoots
    • romaine lettuce, spinach or other greens
    • Crispy Coconut Tofu cut in thin strips (optional) (Get this baking in the oven before you start chopping veggies. It’s super easy, but takes about 45 minutes to bake.) (recipe below and here)
Spring Roll Ingredients

Spring Roll Ingredients

Directions for assembling the spring rolls:

Heat a large pan or bowl with warm water (bath temperature). Not too hot because you need to be able to stick your fingers in it.

Swirl one spring roll wrapper in the water for a few seconds to soften. It takes some practice to get the right consistency. If you leave it in too long it will get mushy and stick to itself.

Carefully remove the rice paper from the water and place on clean, smooth surface. The wrapper will continue to absorb water and soften as it’s on the cutting board while you’re piling on the ingredients. The wrappers may stick to some wood cutting boards. If so, try something smoother like a large plate or a plastic cutting board.

Layer sliced veggies and tofu in a pile in the middle of the circle, laying tofu and lettuce or spinach down first to prevent “sharper” ingredients from poking through the delicate paper. Resist the temptation to overstuff!

Assembling a spring roll

Assembling a spring roll

Fold up like a burrito by bringing the edge closest to you over the top of the ingredients, fold in the sides, and then finish rolling up tightly like so.

Repeat the soaking, filling, and folding process until all your ingredients are used up.

Serve with some Peanut Dipping Sauce (recipe below).

Peanut Dipping Sauce:

Ingredients/Blend all together:

  • 1/2 cup peanut butter (or almond butter)
  • 1/2 cup water
  • 1 T soy sauce
  • 1 tsp maple syrup, honey or other sweetener
  • dash cayenne
  • juice 2 limes
  • grated ginger

 

Veggie Spring Rolls with Coconut Crusted Tofu and Peanut Sauce

Veggie Spring Rolls with Coconut Crusted Tofu and Peanut Sauce

Ingredients

  • Spring roll wrappers/rice paper
  • Veggies diced, shredded, or cut into thin, long strips like: carrots; red, yellow, and orange pepper; green onions; mung bean sprouts; pea shoots; romaine lettuce, spinach or other greens
  • Crispy Coconut Tofu cut in thin strips (optional) (Get this baking in the oven before you start chopping veggies. It’s super easy, but takes about 45 minutes to bake.)
  • 1/2 cup peanut butter (or almond butter)
  • 1/2 cup water
  • 1 T soy sauce, tamari or coconut aminos
  • 1 tsp maple syrup, coconut nectar, honey or other sweetener
  • dash cayenne
  • juice 2 limes
  • grated ginger

Instructions

Heat a large pan or bowl with warm water (bath temperature). Not too hot because you need to be able to stick your fingers in it.

Swirl one spring roll wrapper in the water for a few seconds to soften. It takes some practice to get the right consistency. If you leave it in too long it will get mushy and stick to itself.

Carefully remove the rice paper from the water and place on clean, smooth surface. The wrapper will continue to absorb water and soften as it’s on the cutting board while you’re piling on the ingredients. The wrappers may stick to some wood cutting boards. If so, try something smoother like a large plate or a plastic cutting board.

Layer sliced veggies and tofu in a pile in the middle of the circle, laying tofu and lettuce or spinach down first to prevent “sharper” ingredients from poking through the delicate paper. Resist the temptation to overstuff.

Fold up like a burrito by bringing the edge closest to you over the top of the ingredients, fold in the sides, and then finish rolling up tightly like so: http://bit.ly/1N6tZ3s

Repeat the soaking, filling, and folding process until all your ingredients are used up.

Serve with some Peanut Dipping Sauce - Mix together all ingredients (peanut butter or almond butter, water, soy sauce, sweetener, cayenne, lime juice, ginger)

http://justrealstuff.com/veggie-spring-rolls-with-coconut-crusted-tofu-and-peanut-sauce-recipe/

Coconut Crusted Tofu

This tofu is so crispy and easy, and I love the coconut flavor. It’s definitely one of my favorite ways to make tofu. It was inspired by the recipe at Native Foods Blog: Best Baked Tofu . . . Ever!!

Coconut Crusted Tofu

Coconut Crusted Tofu

I cut the tofu in cubes for stir fry’s, long skinny strips for spring rolls, or flat slices as a side dish.

Firm tofu sliced in thin strips

Firm tofu sliced in thin strips

Ingredients:

  • 1 package firm or extra firm tofu – I prefer the organic, sprouted, extra firm tofu from Trader Joe’s. Always buy organic when it comes to soy.
  • 3 T soy sauce, tamari, Bragg’s or coconut aminos
  • 4 T nutritional yeast
  • 1 T coconut oil

Directions:

Preheat oven to 400 degrees F.

Melt the coconut oil in the oven in a shallow baking dish. I find a 9×13 Pyrex dish works great for one block of tofu.

Mix in the soy sauce and nutritional yeast then gently stir the tofu with a rubber spatula in the mixture until covered.

Spread the tofu out in the dish in a single layer.

Stick the whole thing in the oven and bake for 20-45 minutes until desired crispiness is achieved. Stir gently after 20 minutes to allow to brown evenly. I like to cook it 40-45 minutes so it’s very crispy and browned, but not burnt.

Print Coconut Crusted Tofu Recipe here.

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>