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.

| March 2014

  • “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
  • This Thai Spring Rolls recipe calls for a peanut dipping sauce that includes fresh lime juice and agave nectar.
    Photo courtesy Chronicle Books

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

• 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

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