Thai Spring Rolls Recipe with Peanut Dipping Sauce

With a delicious peanut dipping sauce, this Thai Spring Rolls recipe is so good you'll think it's from a restaurant.

Straight From The Earth cover

“Straight from the Earth” is a creative and delightful collection of delicious vegan recipes from Myra Goodman and Marea Goodman that is sure to delight any hungry eater.

Cover courtesy Chronicle Books

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The desire to be an environmentally healthful and thoughtful eater has increased as more people pile on the fruits and vegetables and forego animal proteins. Myra Goodman and Marea Goodman have answered the call with Straight from the Earth (Chronicle Books, 2014), a resource full of creative, delightful vegan recipes that will change your mind on what a plant-based diet can be. Excerpted from “Appetizers,” this Thai Spring Rolls recipe features a peanut dipping sauce and is easy to make.

You can purchase this book from the Mother Earth Living store: Straight from the Earth

More Recipes from Straight from the Earth

• Black Bean Tamale Recipe with Spicy Tomatillo Salsa
• Blueberry Cornmeal Pancakes Recipe

Making Thai spring rolls is one of my favorite kitchen activities—it’s especially fun to wrap them with a group of friends when we want to get creative with our food. They look impressive but are surprisingly easy to make. The tofu needs to be marinated and baked, but the other ingredients require minimal prep time. They taste best eaten right away, but if you cover them with a damp paper towel and refrigerate, they can be stored for up to 24 hours. Served alongside our delicious peanut sauce, this is always a popular appetizer—as good as any spring rolls you will eat in a restaurant. —Marea

Thai Spring Rolls Recipe with Peanut Dipping Sauce

Peanut Sauce
• 1/4 cup peanut butter, salted or unsalted, creamy or crunchy
• 1/4 cup very hot water (about 180 degrees F/82 degrees C)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp agave nectar
• 1 tsp fresh lime juice
• 1/8 tsp salt
• Freshly ground black pepper

Tofu
• 1 tbsp low-sodium soy sauce
• 1 tbsp extra-virgin olive oil
• 1/8 tsp freshly ground black pepper
• 8 oz extra-firm tofu, cut into twelve 3-by-1/2-in sticks

Spring Rolls
• 1 cup cooked rice noodles, prepared according to package directions
• 12 cucumber sticks, 3 by 1/4 in
• 12 carrot sticks, 3 by 1/4 in
• 1 cup packed mung bean sprouts
• 1 ripe avocado, sliced lengthwise into 12 even pieces
• 12 pieces heirloom or romaine lettuce, torn into 3-by-3-in pieces
• 1/4 cup coarsely chopped fresh spearmint
• 1/4 cup fresh cilantro
• Twelve 6-in spring roll wrappers

To make the peanut sauce:

1. Stir together the peanut butter and hot water in a small bowl until smooth. Add the soy sauce, vinegar, agave, lime juice, salt, and a pinch of pepper and stir until thoroughly combined. Set aside at room temperature.

To make the tofu:

1. Position a rack in the middle of the oven and preheat it to 375 degrees F/190 degrees C/gas 5. Whisk together the soy sauce, oil, and pepper in a small bowl.

2. Drain the tofu sticks on paper towels to remove excess water. Place the tofu on a small rimmed baking sheet or in a casserole dish and pour the marinade evenly over each piece. Make sure every side is thoroughly coated. Allow the tofu to marinate for at least 10 to 15 minutes before baking.

3. Bake the tofu on the middle rack for 15 minutes. Remove it from the oven, flip each stick over, then bake for another 15 minutes, or until golden brown.

To make the spring rolls:

1. Place the noodles, cucumber, carrot, bean sprouts, avocado, lettuce, mint, cilantro, and tofu on individual plates around your work surface.

2. Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds.

3. Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place 1 piece of lettuce. You will want to leave at least 1 inch at the bottom of the wrapper uncovered; no need to leave any space at the top. In a compact vertical line, arrange 1 piece each of carrot, cucumber, tofu, and avocado, a generous 1 tbsp each of the bean sprouts and noodles, and 1 tsp each of the mint and cilantro.

4. Fold the bottom edge of the wrapper on top of the filling. Then tightly (but gently) pull the left edge of the wrapper over the filling and the folded bottom edge. It may be helpful to put pressure on the filling with your fingertips to make it as compact as possible while rolling.

5. Pull and roll the left side over the right side of the wrapper, keeping the filling as compact as possible. Press the edges of the wrapper together to close. You will have the top of the spring roll open, and tightly wrapped bottom and sides.

6. Repeat until all 12 spring rolls are assembled. Serve with the peanut sauce. Serves 6; makes 12 rolls.

1 Serving

Calories: 260
Fat: 17g
Carbs: 23g
Protein: 9g
Sodium: 780mg
Dietary Fiber: 20%
Potassium: 15%
Vitamin A: 20%
Vitamin C: 15%
Vitamin D: 45%
Riboflavin: 10%
Vitamin B6: 15%
Folate: 20%
Calcium: 15%
Iron: 15%
Copper: 35%
Phosphorus: 15%
Magnesium: 15%
Zinc: 10%


Reprinted with permission from Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman and Marea Goodman and published by Chronicle Books, 2014. Buy this book from our store: Straight from the Earth.