Vegan Fresh Spring Rolls with Peanut Sauce

Step 1

Mix the marinade ingredients until well combined. Slice the Tofu into thin rectangles and add to the bowl. (For variation, add 2 tsp sambal oelek or asian chile sauce, or chinese 5 spice.) Toss lightly. Chill for about an hour. (You can also bake the marinated tofu for 20 to 25 mins at 350 deg F(180C).)

Step 2

Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. (use 1 tbsp if using sweet chile lime sauce)

Step 3

Prep your workstation with a large shallow bowl of warm water and a clean surface.

Step 4

Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface.

Step 5

Arrange the layers on the wrappers. I start with some mint or basil on the third line of the wrapper, then tofu, then some julienned veggies and noodles in front, then some cilantro or mint.

Step 6

Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice