Vegetarian Spring Rolls

🛒 Ingredients

• Rice paper wrappers 20 g · 70 kcal
• Rice vermicelli noodles (cooked) 30 g · 36 kcal
• Carrot, julienned 30 g · 12 kcal
• Cucumber, julienned 30 g · 5 kcal
• Lettuce leaves 30 g · 5 kcal
• Fresh mint leaves 5 g · 3 kcal
• Fresh cilantro sprigs 5 g · 1 kcal
• Firm tofu, pressed and sliced 50 g · 75 kcal
• Creamy peanut butter 20 g · 120 kcal
• Soy sauce 12 g · 7 kcal
• Lime juice 5 g · 1 kcal
• Maple syrup 5 g · 13 kcal
• Rice vinegar 5 g · 1 kcal
• Garlic, minced 3 g · 5 kcal
• Water (for sauce) 10 g · 0 kcal

👨‍🍳 Instructions

1. Prepare vegetables: Julienne carrots and cucumbers. Wash and dry lettuce, mint, and cilantro. Slice pressed tofu into thin strips.
2. Cook noodles: Bring water to a boil, remove from heat, add rice vermicelli, and soak for 3-5 minutes until tender. Drain and rinse with cold water, then set aside.
3. Prepare dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, minced garlic, and water until smooth. Adjust consistency and taste.
4. Soften rice paper: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 15-20 seconds until pliable.
5. Assemble rolls: Lay the softened wrapper flat on a clean surface. Arrange lettuce, vermicelli, carrots, cucumber, tofu, mint, and cilantro near one edge.
6. Roll the spring roll: Fold the bottom edge over the filling, then fold in the sides. Tightly roll from the bottom upwards to form a snug cylinder.
7. Repeat and serve: Repeat steps 4-6 with the remaining wrappers and filling. Serve the fresh spring rolls immediately with the peanut dipping sauce.