Summertime Rolls with Spicy Peanut Sauce

I experienced my very first fresh spring roll at a Thai dining establishment last summertime. I was on a date of sorts, or as much of a date as dates go nowadays. He had a routine of buying appetisers or desserts without consulting me very first a routine I may discover frustrating in somebody else. He stuck to vegetarian alternatives for my sake, however, and I didn’t mind.

Anyhow, fresh spring rolls reached the table that afternoon, and I didn’t understand what to believe initially. Their strangely clear skins made them look practically alien-like, however I saw familiar, friendly herbs and veggies glancing through at me and relied on that I ‘d like them. We each soaked a roll in spicy sauce and, in between bites, wandered back into discussion about our typical subjects of conversation: pirates, Halloween outfits, our pets. Pure rubbish.

spring roll ingredients

I have actually wished to make fresh spring rolls because that afternoon, however I could not discover the covering documents for the longest time and wasn’t sure what to do with them even after I lastly discovered some. (By the method, spring roll wrappers are likewise called rice paper wrappers.) Then I enjoyed Erin’s fantastic spring roll video and she made spring rolls look simple. Something about seeing cooking strategies in action makes them appear more friendly.

I wished to release the dish on Monday to accompany the other Food Matters Job members’ post. Whatever appears to take longer here, as I have actually been getting settled and located. I wound up dealing with this dish all week lacking natural light one day, waiting on the web setup person the next, tasting various mixes of filling components in the meantime.

spring roll with sesame tofu

I can’t state these rolls are the simplest things to make, however they showed well worth the effort. I mastered soaking the wrappers rapidly and I believe you will, too. The covers required something considerable and type of velvety, as all of the other filling components are light and crisp. I took motivation from Sprouted Kitchen area’s brand-new cookbook and dressed raw tofu in a scattering of sesame seeds, which ended up being a wonderful concept undoubtedly.

I likewise made the dipping sauce two times, attempting it with peanut butter, various sweeteners and soy sauces. In some cases I want I had somebody else around for a 2nd viewpoint (specifically if the consultation would likewise assist me clean meals), however I truly believe the variation listed below is the very best. I hope you’ll offer these covers a shot this weekend they’re crispy and fresh, velvety and spicy, and most importantly, they are a total meal that do not need a heat source to make. Welcome some woman buddies over, put some red wine and delight in!

summer rolls with spicy peanut dipping sauce

Summertime Rolls with Spicy Peanut Sauce

  • Author: Cookie and Kate
  • Preparation Time: 30 minutes
  • Prepare Time: 15 minutes
  • Overall Time: 45 minutes
  • Yield: 4
  • Classification: Appetiser
  • Technique: By hand
  • Food: Thai

5 from 8 evaluations

Spring rolls packed arugula, sesame seed-sprinkled tofu and crisp summertime veggies. Served with spicy peanut sauce, these rolls are a terrific appetiser or light main dish. Perk: they do not need the range or the oven!


Spicy Peanut Dipping Sauce

  • 1/2 cup roasted peanuts (saltless or gently salted)
  • 1/2 cup light coconut milk
  • 2 tablespoons lime juice (the juice of less than 1 lime)
  • 1 tablespoon agave nectar
  • 1 tablespoon lowered salt tamari (or other soy sauce)
  • about 5 cloves garlic (to taste)
  • pinch of red pepper flakes

Summertime Rolls

  • 1 (14-ounce) plan extra-firm tofu
  • 1+ tablespoon sesame seeds
  • 2 loading cups arugula, approximately sliced
  • 3 huge carrots, cut into matchsticks
  • 4 Persian cucumbers, cut into matchsticks (or about 2 routine cucumbers)
  • 2 red or orange bell peppers, leading and bottom eliminated and sliced into thin strips
  • 1 jalapeño, cut into matchsticks (optional)
  • 3 green onions, sliced into thin rounds
  • 1/3 cup sliced fresh cilantro
  • 1/3 cup sliced fresh mint
  • 8 sheets rice paper ( 8 to 10 inches in size)
  • Sriracha hot sauce, for serving with put together spring rolls (optional)


  1. In a food mill, procedure all of the dipping sauce components for a number of minutes, up until relatively smooth. Transfer to a little bowl or divide into specific ramekins. (You can make the dipping sauce a day ahead, simply cover and shop in the fridge up until all set to serve.)
  2. Drain pipes the water from the tofu and extremely carefully crush a few of the water out of the tofu. Slice the tofu into 2 pieces by cutting lengthwise through the center. Wrap the pieces in a tidy tea towel or paper towels. Stack the pieces on top of each other and position a heavy pan or a plate and cans on the top to assist extract more of the wetness.
  3. Prepare the arugula, herbs and veggies as directed in the components list above. Set them out on your work surface area, with a tidy tea towel on the side.
  4. Get rid of the towels from the tofu and slice each piece into about 7 equal-sized strips (less than 1/2- inch in width). Sprinkle sesame seeds onto a plate or cutting board and carefully roll the tofu strips to coat.
  5. Fill a bowl or baking pan with warm water. Location one rice paper in the water and let it rest for about twenty seconds. You’ll discover to pass feel here the sheet ought to be flexible adequate to provide to touch however not incredibly floppy. Lay it on the towel.
  6. Leading the rice paper in a lengthwise orientation (as revealed) with a huge spray of arugula, one strip of tofu, a couple of strips of carrot, cucumber, bell pepper and jalapeño (if utilizing). Sprinkle with some sliced green onion, cilantro and mint.
  7. Fold over one long side to confine the filling, then fold over the brief sides like you would a burrito, and finally, roll it up, extending the staying long side around the the roll to seal it. Serve the rolls entire or halved, with dipping sauce on the side.


Dish adjusted from The Food Matters Cookbook by Mark Bittman and The Sprouted Kitchen Area by Sara Strength.
Quantities for packing components noted above are approximate, change them to match your tastes and requirements.
Preparation suggestions: If you like to smother your spring rolls in sauce, you may wish to double the sauce dish.
Make it gluten complimentary: Usage tamari rather of soy sauce.
Modification it up: Arugula may appear to be a weird option of greens here, however I truly enjoyed the hot taste and chose it to watercress. You might likewise attempt leaves of butter lettuce for some crunch.
Discover Mark Bittman’s initial dish at Everyday Maven.

▸ Nutrition Info

The details revealed is a quote supplied by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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