Vegan springrolls with tofu, this is your quick summer dinner
Vegan springrolls with tofu are the perfect summer night dinner. It is a light and cold meal on a hot summer evening.
Ingredients
Springrolls with tofu
- 10 rice paper sheets
- 200 g Tofu smoked or normal
- 200 g Carrots
- 100 g Lettuce
- 1 Cucumber
- 1 Spring onion
- 1/4 cup salted peanuts
- 2 tsp Vegan chicken spice or any other spicemix you like
- 1/2 tbsp vegetable oil
Peanut Sauce
- 2 tbsp Peanut butter
- 1 tbsp Soy sauce
- 4 tbsp water
- 1 tsp garlic flakes
- 1/2 tsp chili flakes optional
Instructions
- Start by cutting the tofu in small slices from approximately 0.5 cm thick and 4 cm long. Cover the slices with the vegan chicken spice mix. Afterward, bake the slices in the vegetable oil until golden brown and then remove them from the heat. In the meantime, continue with the next step.
- Continue by cutting the vegetables. Slice the cucumber in thin, long slices. For the carrots, I use a julienne peeler to creates thin carrot slices, otherwise they stay too big and make eating the springrolls harder. Lastly, cut the lettuce and spring onion in small pieces.
- Add all peanut sauce ingredients together in a bowl and whisk slowly until it forms a uniform sauce. This could take a couple of minutes. You could also blend it in a food processor to make it quicker. If the sauce is too thick for your liking, then add more water.
- Get a plate big enough for the rice paper rolls and add water to the plate. Now you can create the springrolls. I love to create the rolls just before eating them one by one, but you can also prepare as much as you want. They do get sticky if you set them aside for some time. Get a rice paper and let it rest in the water for around 10sec. Take it out and lay it on your plate, fill it with all the vegetables, tofu, crispy peanuts and peanut sauce. Then fold the rice paper on all four sides and enjoy. You can also dip into the peanut sauce, but I prefer to add it directly in the springroll.