Thursday, May 4, 2017

Tofu and Veggie Spring Rolls with Peanut Hoisin Sauce

With picnic and pool party season right around the corner, I've started to prepare my list of fun appetizers to serve to my guests. These spring rolls are so fresh and are the perfect cool, crisp snack to serve on a sunny day. The crunchy veggies and creamy tofu and avocado blend wonderfully with the sweet peanut sauce. Pack up any leftovers for a easy, protein-rich lunch the next day.



1. Combine sauce ingredients in a blender until very smooth. Transfer to a serving bowl and set aside.



2. Lay out all of the spring roll ingredients for easy assembly. Fill a pie plate with water and dip each spring roll wrapper into the water for 10-15 seconds, or until lightly softened. Place onto a work surface and fill with tofu and veggies. Wrap up tightly (burrito-style). Repeat the process until all the filling ingredients have been used.




3. Cut the spring rolls in half using a sharp knife and place on a platter with the peanut sauce. Serve immediately or keep cold until ready to serve.





Tofu and Veggie Spring Rolls with Peanut Hoisin Sauce
Serves 12 (as an appetizer); serves 4 (as a meal)

All you need:
Sauce
1/2 cup creamy peanut butter
2 tablespoons Hoisin sauce
2 tablespoons reduced-sodium tamari (or soy sauce)
2 tablespoons rice vinegar
1 tablespoon honey (or agave)
1/2 teaspoon ground ginger
Zest and juice of 1 lime
1/4 cup water

1 package extra-firm (or fried) tofu, cut into strips
1 large red bell pepper, thinly sliced
1 small English cucumber, seeded and cut into strips
1 cup snow peas
1 cup shredded carrots
1 small bunch cilantro
1 ripe avocado, pitted, peeled and thinly sliced

Rice paper (spring roll wrappers), for rolling

All you do:
1. Combine sauce ingredients in a blender until very smooth. Transfer to a serving bowl and set aside.
2. Lay out all of the spring roll ingredients for easy assembly. Fill a pie plate with water and dip each spring roll wrapper into the water for 10-15 seconds, or until lightly softened. Place onto a work surface and fill with tofu and veggies. Wrap up tightly (burrito-style). Repeat the process until all the filling ingredients have been used.
3. Cut the spring rolls in half using a sharp knife and place on a platter with the peanut sauce. Serve immediately or keep cold until ready to serve.


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