Crispy Rice and Veggie Stuffed Spring Rolls with Peanut Dipping Sauce
Crispy Rice and Veggie Stuffed Spring Rolls with Peanut Dipping Sauce
Ingredients
For the Crispy Spring Rolls
- 12 rice paper wrappers, 8.5-inch diameter
- 2 cups cooked white rice, cooled
- 1 block extra-firm tofu, 14-ounce, pressed and cut into 1/4-inch thick batons
- 1 red bell pepper, large, julienned
- 2 carrots, medium, julienned
- 1 avocado, large, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped or whole sprigs
- 2 tablespoons vegetable oil, for pan-frying
- 1 tablespoon sesame seeds, for garnish
For the Creamy Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
Instructions
- 1
Prepare all spring roll fillings: Ensure tofu is pressed and cut into batons. Julienne the red bell pepper and carrots. Thinly slice the avocado. Roughly chop or prepare cilantro sprigs. Have the cooled cooked white rice ready.
⏱️ 15 min
- 2
Prepare the peanut dipping sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, fresh lime juice, grated ginger, and minced garlic. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 5 min
- 3
Set up your rolling station: Fill a large, shallow dish (wider than your rice paper wrappers) with warm water. Arrange your prepared fillings, cooked rice, and a clean work surface (like a cutting board) nearby.
⏱️ 5 min
- 4
Assemble the spring rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Carefully lay it flat on your work surface. Spread about 2 tablespoons of cooked white rice evenly across the center of the wrapper, leaving space on the sides. Layer a few pieces of tofu, red bell pepper, carrots, avocado, and cilantro on top of the rice.
⏱️ 15 min
- 5
Roll the spring rolls: Fold the bottom edge of the wrapper tightly over the fillings. Fold in the left and right sides. Then, tightly roll the wrapper from the bottom upwards to form a compact cylindrical roll. Place the finished roll on a plate and repeat with the remaining wrappers and fillings.
- 6
Pan-fry the spring rolls: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the assembled spring rolls in the pan, ensuring not to overcrowd it (work in batches if necessary). Pan-fry for 2-3 minutes per side, or until golden brown and crispy all over. Use tongs to flip them gently.
⏱️ 15 min•🌡️ 375
- 7
Serve: Remove the crispy spring rolls from the pan and place them on a paper towel-lined plate to drain any excess oil. Cut each roll in half diagonally to reveal the colorful interior. Arrange them on a serving platter, sprinkle generously with sesame seeds, and serve immediately with the creamy peanut dipping sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice and Veggie Stuffed Spring Rolls with Peanut Dipping Sauce
Ingredients
For the Crispy Spring Rolls
- 12 rice paper wrappers, 8.5-inch diameter
- 2 cups cooked white rice, cooled
- 1 block extra-firm tofu, 14-ounce, pressed and cut into 1/4-inch thick batons
- 1 red bell pepper, large, julienned
- 2 carrots, medium, julienned
- 1 avocado, large, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped or whole sprigs
- 2 tablespoons vegetable oil, for pan-frying
- 1 tablespoon sesame seeds, for garnish
For the Creamy Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
Instructions
- 1
Prepare all spring roll fillings: Ensure tofu is pressed and cut into batons. Julienne the red bell pepper and carrots. Thinly slice the avocado. Roughly chop or prepare cilantro sprigs. Have the cooled cooked white rice ready.
⏱️ 15 min - 2
Prepare the peanut dipping sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, fresh lime juice, grated ginger, and minced garlic. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 5 min - 3
Set up your rolling station: Fill a large, shallow dish (wider than your rice paper wrappers) with warm water. Arrange your prepared fillings, cooked rice, and a clean work surface (like a cutting board) nearby.
⏱️ 5 min - 4
Assemble the spring rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Carefully lay it flat on your work surface. Spread about 2 tablespoons of cooked white rice evenly across the center of the wrapper, leaving space on the sides. Layer a few pieces of tofu, red bell pepper, carrots, avocado, and cilantro on top of the rice.
⏱️ 15 min - 5
Roll the spring rolls: Fold the bottom edge of the wrapper tightly over the fillings. Fold in the left and right sides. Then, tightly roll the wrapper from the bottom upwards to form a compact cylindrical roll. Place the finished roll on a plate and repeat with the remaining wrappers and fillings.
- 6
Pan-fry the spring rolls: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the assembled spring rolls in the pan, ensuring not to overcrowd it (work in batches if necessary). Pan-fry for 2-3 minutes per side, or until golden brown and crispy all over. Use tongs to flip them gently.
⏱️ 15 min•🌡️ 375 - 7
Serve: Remove the crispy spring rolls from the pan and place them on a paper towel-lined plate to drain any excess oil. Cut each roll in half diagonally to reveal the colorful interior. Arrange them on a serving platter, sprinkle generously with sesame seeds, and serve immediately with the creamy peanut dipping sauce on the side.
⏱️ 5 min