I know, I know, it's not officially spring yet, but these rolls were calling my name last week! Plus, ringing in the new year with bright and fresh detoxifying meals makes you feel recharged, even in the winter time. Last summer I had tried over and over again to make a spicy peanut sauce that rivaled my favorite store bough ones. I finally figured it out and am super excited to share this recipe with you guys today!
Makes two spring rolls.
Spring Roll Ingredients
2 spring roll wrappers
6-8 thin strips of cucumber
6-8 thin strips of carrot
6-8 thin strips of shiitake mushroom
4 one-inch strips of extra firm tofu
Lettuce I used baby romaine
Peanut Sauce Ingredients
1 tablespoon peanut butter
1/2 teaspoon minced ginger
1/2 teaspoon rice vinegar
1/2 teaspoon raw honey or agave
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon red chili flakes
2-3 teaspoons water
For the spring rolls, begin by chopping all of the veggies and pressing the water out of the strips of tofu between several layers of paper towels (or in a tofu press if you have one). Place one spring roll wrapper at a time in hot water to soften, then remove from water and lay flat on a plate or cutting board. Layer your veggies in the center of the wrapper. Here is the order I layer them in (you can layer them however you would like to though!) : lettuce, cabbage, mushrooms, carrots, cucumber, tofu. Roll each roll tightly so they hold together well when eaten.
For the peanut sauce, whisk all the ingredients together until the peanut butter is dissolved. You could also blend the sauce to get it extra smooth. When adding the water, add two teaspoons of water at first, and add the third teaspoon if you would like to thin it out a bit more. This makes one serving so multiply the measurements to serve however many are needed.
These rolls are good to eat right away, or store wrapped up tightly in the refrigerator until ready to serve. Eat within two days of making for best texture and flavor. However, the peanut sauce can last much longer stored in an airtight container in the refrigerator. I have not tested the peanut sauce recipe in a large enough batch to keep in the refrigerator so I am not positive how long it would last, but would take a guess for about 2 weeks.