The possibilities are endless with this versatile spring roll recipe. Swiss chard or mesclun, spring turnips or summer carrots —you can mix and match your veggies based on what's available at the farmers market.
Recipe by Christina Nifong, Roanoke
Makes 12 rolls
Asian peanut sauce (see bottom of recipe)
1 tablespoon butter or coconut oil
1 8-ounce package of extra-firm tofu
2 cups lettuce, Swiss chard, arugula or spinach, cleaned, de-stemmed and coarsely chopped
1 cup sprouts
1 cup sliced radishes, shredded carrots or snow peas, or a mix of all three
1/4 cup mint leaf ribbons and/or chopped chives
1/4 cup cilantro, minced
12 rice wrappers, medium sized (about 8-9 inches)
Chopped nuts and extra herbs for garnish
- Prepare the Asian peanut sauce. Set aside.
- Heat cast iron skillet over medium-high heat. Add butter or coconut oil. Slice tofu into rectangular ¼” thick pieces. Once butter has melted, place sliced tofu in pan. Cook, flipping once, until golden brown on both sides. Remove from pan and set aside until cool enough to handle. Slice tofu into thin strips and set aside.
- Place vegetables and herbs on counter in assembly line.
- Fill a large bowl with hot water. Dip one rice wrapper into hot water for about 20 seconds until soft. Set on counter. On the first third of the wrapper, create a line in the middle with 2-3 spoonfuls of greens, then a pinch of sprouts, then two spoonfuls of veggies, then two strips of tofu, then a sprinkle of herbs. Do not overload or roll will fall apart. Spoon a little Asian peanut sauce on top, if desired.
- Carefully fold top half of wrapper down over veggies, then fold bottom half of wrapper up over veggies. Pull left side of wrapper tightly over veggies, tucking in slightly. Then roll to the right until you cannot roll any farther. The rice wrapper will stick to itself, creating a tidy package.
- Set spring roll onto serving dish and repeat. Wrappers and veggies should run out about the same time. Scoop Asian peanut sauce into small bowl for dipping. Cut rolls in half for easier eating. Garnish with chopped peanuts and extra herbs.
- If storing spring rolls to be eaten later, place in a 9×13 inch dish with space between each roll. If they touch one another, they may stick and rip apart. Cover dish tightly.
Asian Peanut Sauce
3 cloves garlic
1 cup peanut butter (best to choose peanut butter with few added ingredients)
1/3 cup hot water
3 Tablespoons soy sauce (make sure yours is nothing more than fermented soy)
3 Tablespoons apple cider vinegar
3 Tablespoons coconut oil
1 Tablespoons honey (local if you can get it)
Crushed red pepper flakes, to taste
Diced cilantro or basil or green onions for garnish, if desired
Place garlic in food processor and chop. Add peanut butter and water. Pulse until well-combined. Add soy sauce, vinegar, oil, honey and red pepper flakes. Pulse several times to mix well. Remove from processor into bowl for serving. Garnish with herbs and green onions. Store in the fridge for a week or triple the recipe and freeze extra for up to three months.