Vegan Vietnamese spring rolls
Spring rolls are rolled-filled appetizers extremely common in Asia and Latin America, but they have become known worldwide. These are fully vegan, made with flavored tofu, and delicious!
Ingredients
- rice paper wrappers
- rice noodles
- peanut hoisin sauce Recipe link in the instructions
- carrot
- radishes
- cucumber
- red cabbage
- lime
- cilantro
- ready-flavored tofu cubes
Instructions
- Make the peanut hoisin sauce.
- Slice the vegetables. Cut the carrot, cucumber, and red cabbage into long thin strips. Slice radishes thin. Cut limes into wedges.
- Prepare the protein of your choice. We use spiced tofu cubes because they are easy and fit well. Boil the rice noodles according to package instructions. (You can use either thin rice noodle vermicelli or thicker ones. It's up to you.)
- Boil some water and place it on a wide dish where you can fit the rice paper wrappers to be dipped.
- Assemble all the rolls. Dip a wrapper into the warm water, fill the center vertically with the vegetables, noodles, the protein of choice, and some cilantro. Sprinkle with lime juice. Close the rice paper wrapper by rolling and then close the sides. If you wish to have a more well-closed roll, use another rice paper but roll the paper horizontally this time to close it well.
- Serve the rolls with the peanut hoisin dipping sauce.
Caution
Nutritional information shall not be used for medical reasons.
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