Summer Rolls with Spicy Peanut Sauce Recipe

Summer Rolls with Spicy Peanut Sauce Recipe

How To Make Summer Rolls with Spicy Peanut Sauce

These summer rolls are filled with fresh cucumbers, arugula, bell peppers, carrots, and more fresh herbs, then served with a spicy peanut dipping sauce.

Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes

Serves:

Ingredients

For Spicy Peanut Dipping Sauce:

  • ½cuproasted peanuts,unsalted or lightly salted
  • ½cuplight coconut milk
  • 2tbsplime juice,the juice of less than 1 lime
  • 1tbspAgave Nectar
  • 1tbspreduced sodium tamari,or other soy sauce
  • 5cloves garlic,to taste
  • Pinch of red pepper flakes

For Summer Rolls:

  • 14ozextra-firm tofu
  • 1tbspsesame seeds
  • 2cupsheaping arugula,roughly chopped
  • 3big carrots,cut into matchsticks
  • 4persian cucumbers,cut into matchsticks or about 2 regular cucumbers
  • 2bell peppers,red or orange, top and bottom removed and sliced into thin strips
  • 1jalapeño,cut into matchsticks, optional
  • 3green onions,sliced into thin rounds
  • cupchopped fresh cilantro
  • cupchopped fresh mint
  • 8sheets rice paper,8 to 10 inches in diameter
  • Sriracha hot sauce,for serving with assembled spring rolls, optional

Instructions

  1. In a food processor, process all of the dipping sauce ingredients for a couple of minutes until fairly smooth. Transfer to a small bowl or divide into individual ramekins.

  2. Drain the water from the tofu and very gently squish some of the water out of the tofu. Slice the tofu into two slabs by cutting lengthwise through the center.

  3. Wrap the slabs in a clean tea towel or paper towels. Stack the slabs on top of each other and place a heavy saucepan or a plate and cans on top to help press out more of the moisture.

  4. Prepare the arugula, herbs and vegetables as directed in the ingredients list above. Set them out on the work surface, with a clean tea towel on the side.

  5. Remove the towels from the tofu and slice each slab into about 7 equal-sized strips (less than ½-inch in width). Sprinkle sesame seeds onto a plate or cutting board and gently roll the tofu strips to coat.

  6. Fill a bowl or baking pan with warm water. Place one rice paper in the water and let it rest for about 20 seconds. The sheet should be pliable enough to give to touch but not super floppy. Lay it on the towel.

  7. Top the rice paper in a lengthwise orientation with a big sprinkle of arugula, one strip of tofu, a few strips of carrot, cucumber, bell pepper and jalapeño (if using). Sprinkle with some chopped green onion, cilantro and mint.

  8. Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it.

  9. Serve the rolls whole or cut in half, with dipping sauce on the side.

Nutrition

  • Calories: 364.93kcal
  • Fat: 16.81g
  • Saturated Fat: 3.76g
  • Monounsaturated Fat: 6.13g
  • Polyunsaturated Fat: 5.32g
  • Carbohydrates: 42.48g
  • Fiber: 7.51g
  • Sugar: 13.02g
  • Protein: 16.37g
  • Sodium: 347.64mg
  • Calcium: 321.15mg
  • Potassium: 843.16mg
  • Iron: 5.05mg
  • Vitamin A: 520.06µg
  • Vitamin C: 94.03mg
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