These Vietnamese spring rolls with ginger-peanut sauce makes for a light and delicious springtime meal.

Spring rolls can go both ways on the health spectrum. Most spring rolls you find on restaurant menus are filled with chicken or meat and held together by a white flour-based dough that is then fried to a not-so-body-friendly, albeit delicious, perfection. However, you can enjoy the spring roll experience without the excess calories.

The following recipe for vegan Vietnamese spring rolls glorifies warm weather flavors without all the guilt. Rice paper wraps around lightly fried tofu, delicately sweet nectarines, fragrant mint and cilantro. Better yet, each bite is augmented with a zesty peanut sauce dip, making for the ultimate pairing. Enjoy!

Vegan Vietnamese Spring Rolls Recipe

Makes 10

Ingredients

For the tofu

• 1 tablespoon olive oil
• 16 ounces super firm tofu, sliced into steak-fries
• 1 clove garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon salt

For the peanut sauce

• ¼ cup peanuts
• 2 tablespoons tamarind paste
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1-inch nob fresh ginger

For the spring rolls

• 10 rice papers
• Handful of baby spinach
• 1 avocado, sliced
• 4 medium nectarines, sliced
• 10 sprigs of mint
• 10 sprigs of cilantro
• Juice of 1 lime

Directions

For the tofu, heat the olive oil in a skillet over medium-high heat. Add the garlic and cook and stir for one minute. Add the tofu and fry for 1-2 minutes on both sides. Add the salt and pepper and combine well. Reduce the heat to medium-low and let cook for another 2-3 minutes. Set aside.

For the peanut sauce, add all of the ingredients into a food processor and blend until smooth. Store in the refrigerator while assembling the rolls.

Fill a large flat dish with warm salty water. One at a time, soak each rice paper in the water until soft. Carefully remove and set on a plate. Immediately fill the center with 2-3 leaves of baby spinach, an avocado slice, 2-3 nectarine slices, 1 slice of tofu, 1 sprig of mint, 1 sprig of cilantro, and a squeeze of lime juice. Fold the bottom and top of the paper over the filling and then fold in the sides. Repeat with the remaining rice papers.

Once finished, serve the spring rolls aside the peanut sauce and dip before you bite!

Related on EcoSalon
Asian Spring Roll Recipe with Spicy Peanut Dipping Sauce
9 Spring Rolls Recipes That’ll Make Your Appetite Blossom
Traditional Spring Rolls Recipe Get a Scrumptious Vegan Spring Makeover

Spring Rolls Image from Shutterstock

The post Vegan Vietnamese Spring Rolls Recipe with Ginger-Peanut Sauce appeared first on EcoSalon.