Vietnamese Spring Rolls

Warmer days are on their way and that means lighter fare is in order. Crisp veggies and cool snacks are craved this time of year and fun at home, on a picnic or by the water. That’s why I’m sharing my fresh vegan Vietnamese spring rolls recipe with you just in time for those hotter, sunnier days!

Rolls

• 1/2 large (14-ounce) block extra firm tofu, pressed and drained, sliced into 1/4-inch strips (8 strips)
• 1/2 cup soy sauce
• Garlic powder (or minced garlic), to taste
• 1/2 tablespoon sesame oil
• 8 rice wrappers (about 8 1/2-inches in diameter)
• 2 ounces rice vermicelli, cooked
• 1 1/3 tablespoons fresh Thai basil, chopped
• 1 cup cucumber, julienned
• 1/2 cup carrots, julienned
• 3 tablespoons fresh mint leaves, chopped
• 3 tablespoons fresh cilantro, chopped
• 2 leaves lettuce, chopped (try romaine here)
  

Dipping Sauce

• 1 cup hoisin sauce
• 1/4 cup smooth peanut butter
• 1 tablespoons rice vinegar
• 2 cloves garlic, crushed
• 1 minced chili pepper (depends on desired spiciness)

To make the rolls: Marinate the tofu slices in soy sauce with a dash of garlic powder for about 15 to 30 minutes. Take out of marinade and saute tofu in a skillet with oil for about 5 minutes. Set aside and let cool.

Fill a large bowl with warm water and dip one wrapper into the hot water for 1 second to soften. Shake off excess water and then lay wrapper flat onto clean, dry work surface. In single layer rows across the center, place 1 strip of tofu, then a row of a handful of vermicelli, cucumber, carrots, basil, mint, cilantro and lettuce, leaving about 2 inches open on each side. Then roll the wrapper like a burrito, folding away from you and tucking in the outside flaps to enclose completely. Don’t roll to tightly as the wrapper could split. Repeat with remaining ingredients, plate and serve with dipping sauce.

To make the dipping sauce: Mix all ingredients together in a small serving bowl.