Description
Delicious Vietnamese summer spring rolls filled with grilled tofu, rice, peppers and lettuce, served with a delicious homemade peanut butter dip. Perfect vegan appetiser recipe.
Ingredients
Scale
For Grilled Tofu
- 200 grams Tofu (extra firm)
- 2 tbsp Oil
- 1/2 tsp Chilli Garlic Paste
- 1 tsp Soy Sauce
- Salt
- Pepper
For Dipping Sauce
- 1/2 cup Peanut Butter (crunchy)
- 1/2 tbsp Honey or Maple Syrup
- 1 tsp Soy Sauce (Dark or 1/2 tsp light soy)
- 1 tsp Chilli Garlic Paste
- 4-6 tbsp Water
- Salt
For Rice Paper Rolls
- 6 Rice Paper Sheets
- Water
- Lettuce Leaves
- Red Capsicum (julienne)
- Yellow Capsicum (julienne)
- 1/4 cup Boiled rice
Instructions
- Prepare the tofu marinade by mixing together oil, chilli garlic paste, soy sauce, salt and pepper. Grill the tofu on a grilling pan. Keep aside.
- Prepare the peanut butter sauce by adding peanut butter, soy sauce, honey (or maple syrup), chilli garlic paste, salt and water to a blender. Keep aside.
- Prepare the rice paper summer spring rolls by carefully dipping rice paper sheet (individually) in water for not more than five seconds.
- Place it on the counter. Add lettuce leaf, tofu, rice, veggies, salt and wrap and roll as shown in blog post.
- Serve with peanut butter dipping sauce and enjoy.
