It’s April 1st, which means spring is officially here. And what better way to celebrate spring than with SPRING rolls?! These tofu spring rolls with a peanut dipping sauce are packed with veggies, light and healthy for spring, and a lot of fun to make!
This post is sponsored by K-Mama Sauce, thank you for supporting brands that make Get Well With Em possible.
I seriously cannot believe that spring is already here. It doesn’t really help that is SNOWED in Minnesota on Friday night. Come on Mother Nature, can winter just be over? We’re ready for sunshine, warm breezes, and green grass! Until that happens, these tofu spring rolls with a peanut dipping sauce are like spring, wrapped up into a perfect little rice paper roll bite.
Before you get intimidated by your spring roll making skills, DON’T WORRY. First of all, you’re just making them for yourself. No one is going to know if it turns out a little bit messy. Second of all, it’s way easier than you think it is. TRUST ME. I had some friends over a few weekends ago for dinner and we made spring rolls together. Theirs turned out great–even though they don’t usually cook and had zero confidence in themselves. Your tofu spring rolls will too!
The star of the show in this recipe is K-Mama Sauce. By now you’ve seen me share quite a few recipes with K-Mama. If you’re new around here, then know this, it’s packed with Korean flavor and tastes great drizzled on pretty much everything and anything! I used it to marinate the tofu and in the peanut dipping sauce for this recipe. Your tofu spring rolls are going to to be SO GOOD. And I can’t wait for you to make them.
SpeakinG of marinating the tofu, be sure to leave time to do so before you want to roll your tofu spring rolls! You’ll need at least an hour, but overnight would be even better. The key to tofu is getting it to soak up as much flavor as possible, so you don’t want to skip this step.
Another step not to skip? The peanut dipping sauce. Let’s be real, I’ll take any excuse to eat peanut butter. But combining it with K-Mama Sauce for this recipe really was brilliant. It’s tangy, spicy, rich, and SO GOOD for dipping your tofu spring rolls in. Yum yum yum.
Alright, enough about my love affair with these tofu spring rolls. Let’s get you the recipe!
PIN THE TOFU SPRING ROLLS WITH PEANUT DIPPING SAUCE FOR LATER!
- 1/4 cup K-Mama Sauce, Original
- 1 tbsp sesame oil
- 1/2 cup water
- salt and pepper to taste
- 1 cup cucumber, chopped
- 1 cup carrot, shredded
- 1 bunch green onions, sliced
- 1 package rice paper rolls
- 1/4 cup creamy peanut butter
- 3 tbsp K-Mama Sauce, Original
- 1 tbsp water
First, prep the tofu by placing on a plate with a paper towel underneath and on top of it, then press down on top with another plate. Slowly press down to release water.
In a bowl, combine all the ingredients for the marinade. Mix well to combine. Then place tofu in a bowl deep enough for it to lay flat, with the marinade spread entirely across it.
Marinate for at least one hour, or overnight.
When ready to cook, preheat oven to 400 degrees. Slice tofu into 1/2 inch strips, and place on a baking sheet lined with parchment paper.
Transfer sheet to the oven and cook for 15 minutes, remove, flip, and cook for an additional 15 minutes.
While the tofu is cooking, prep the dipping sauce.
Add all ingredients to a bowl, and stir well. The more you stir, the creamier it will become.
Chop and slice cucumbers, carrots, and green onions.
Get a cutting board ready for the rolling and a bowl of warm water to dip your rice paper sheets in.
One at a time, dip the rice paper roll in the water for approximately 15 seconds, or until soft, but not so soft that it's falling apart in your hand. The good news is there are a ton of rice paper rolls in a package, so you can make mistakes at first!
Lay the damp rice paper on a cutting board, add cucumber, carrot, green onion, tofu, and peanut sauce. It helps if you put them all one on top of the other in a vertical line down the middle of your rice paper!
To roll, start by folding in the ends that are at the top and bottom of your vertical line of filling. Then, turn the rice paper roll so the vertical filling is horizontal to your chest. Fold the flap of rice paper all the way over your filling. From here, roll the vertical line of filling away from you, toward the remaining flap of rice paper.