Vegan Spring Rolls
Ingredients
  • 2 cups cooked rice noodles
  • 1/4 cup vegan hoisin sauce
  • 1/4 cup peanut butter
  • 1/4 cup tamari sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon freshly grated ginger root
  • 1/4 teaspoon red pepper flakes, or to taste (optional)
  • 8 ounces firm tofu, drained and cubed
  • 3 large carrots, julienned or shredded
  • 1 red bell pepper, julienned or shredded
  • 3 green onions, sliced thin on the diagonal (optional)
  • 8 ounces bean sprouts (optional)
  • 16 spring roll wrappers
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Steps
  1. In a small bowl, whisk together the hoisin sauce, peanut butter, tamari sauce, rice vinegar, sesame oil, garlic cloves and ginger root until smooth. Set aside.
  2. Heat a large skillet over medium-high heat. Add the tofu cubes and cook until lightly browned on all sides, about 5 minutes. Stir in the carrot and bell pepper strips and cook for an additional 2 minutes.
  3. Remove from heat and stir in the green onions and bean sprouts if desired. Pour the hoisin mixture into the pan and stir to combine.
  4. To assemble the spring rolls: Place one wrapper onto a clean work surface. Place 1/4 cup of filling in the center of the wrapper. Fold up bottom corner of wrapper over filling; fold in sides; then roll up tightly.
  5. Repeat with remaining wrappers.
Tags
vegan
spring rolls
rice noodles
hoisin sauce
peanut butter
tamari sauce
rice vinegar
sesame oil
garlic cloves
ginger root
red pepper flakes
tofu cubes
carrots
bell pepper strips
green onions
bean sprouts
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