Vegan Fresh Spring Rolls with Peanut Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh rice paper rolls filled with marinated tofu, vegetables, and herbs, served with a creamy peanut dipping sauce. These light, refreshing rolls have a chewy texture and are perfect for a quick meal or appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 oz firm Tofu pressed for atleast 10 mins to remove excess moisture, then sliced thin
- 2 tbsp soy sauce or use tamari for glutenfree
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- 4 oz brown rice pad thai noodles (or 6 oz vermicelli/mai fun noodles cooked according to instruction on the package)
- 1 cup julienned or thinly sliced carrots
- 1 cup julienned or thinly sliced cucumber or zucchini
- 1 cup mint leaves or basil
- 1 cup cilantro or use basil
- 8 to 10 rice paper wrappers
- This Date sweetned Peanut sauce
- Quick Peanut sauce ((See notes))
- My Sweet chili lime sauce
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1092mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 381mg
- Calcium
- 239mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1092MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.