Vegan Spring Rolls with Peanut-Free Dipping Sauce

Ingredients

• 12 sheets Rice paper wrappers
• 1 cup Carrots
• 1 cup Cucumber
• 1 cup Bell pepper (red or yellow)
• 4 oz Rice vermicelli noodles
• 1/4 cup Mint leaves
• 1/4 cup Cilantro
• 8 oz Firm Tofu, pressed
• 1 tbsp Sesame oil
• 2 tbsp Soy sauce
• 2 tbsp Hoisin sauce (vegan)
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 clove Garlic
• 1 tsp Ginger

Instructions

1. 1Cook the 4 oz Rice vermicelli noodles in a large pot of boiling water for 3 minutes, or until tender. Drain the noodles and rinse them under cold water to stop the cooking. Set aside.
2. 2Prepare the vegetables and tofu: Cut the 1 cup Carrots, 1 cup Cucumber, and 1 cup Bell pepper into thin, matchstick-sized strips. Cut the 8 oz Firm Tofu, pressed, into similar thin strips. Roughly chop the 1/4 cup Mint leaves and 1/4 cup Cilantro.
3. 3Make the dipping sauce: In a small bowl, whisk together the 1 tbsp Sesame oil, 2 tbsp Soy sauce, 2 tbsp Hoisin sauce (vegan), 1 tbsp Maple syrup, 1 tbsp Rice vinegar, 1 minced clove Garlic, and 1 tsp grated Ginger until well combined.
4. 4Prepare to assemble the spring rolls: Fill a shallow dish or pie plate with warm water. Dip one 12 sheets Rice paper wrapper into the warm water for about 15-30 seconds, or until it becomes soft and pliable. Carefully lift it out, letting excess water drip off.
5. 5Lay the softened rice paper wrapper flat on a clean, damp surface. Arrange a portion of the cooked rice vermicelli noodles, the prepared carrots, cucumber, bell pepper, tofu strips, mint leaves, and cilantro near the bottom third of the wrapper.
6. 6Fold the bottom edge of the wrapper up over the filling. Fold in the left and right sides of the wrapper towards the center. Then, tightly roll the wrapper upwards from the bottom to create a neat spring roll. Repeat this process for the remaining wrappers and filling.
7. 7Serve the fresh spring rolls immediately with the prepared dipping sauce.

Related Guides