Ingredients
Directions
Fill a very wide bowl or pie plate halfway with hot water. One at a time, soften the rice paper wraps by dipping them into the hot water and using your fingers to move them around. Depending on the temperature of the water, it will take about 2–10 seconds for them to soften. They should be pliable but not mushy and falling apart (think al dente pasta), as they will continue to soften even out of the water.
Lay the softened wrap on a cutting board and get ready to fill.
Next, layer your vegetables: Less is more! If you overfill the wraps you risk ripping the rice paper as it can tear easily once it’s wet and pliable. Our recommendation is to add one to two pieces of everything, starting with two spinach leaves then one strip of tofu, two julienne cucumbers, two julienne carrots, one to two pinches of shredded cabbage, a slice of avocado, a pinch of sprouts, and two pieces of basil.
Roll up like a burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. If it is not sticking, dip your finger in water and rub along the seam.
Allow to rest on a serving plate. Repeat with the remaining rolls.
Make the Peanut Sauce if you haven’t already.
Right before serving, cut the spring rolls in half and plate alongside the sauce.
Chef’s Notes
Substitutions
In place of spinach, try watercress, arugula, baby kale, or another tender, dark, leafy green of your choice.
In place of tofu, try steamed tempeh or chickpea tofu, for a soy-free option.
In place of any of the vegetables in this recipe, try other vegetable options such as mung bean sprouts, bell peppers, zucchini, or grated beets.
Prep Ahead
Make the Miso Peanut Sauce ahead of time and store it in the refrigerator for up to 7 days.
Storage
Store Spring Rolls in an airtight container in the refrigerator for up to 4 days.
4 servings
2 rolls (386g)
- Amount per serving
- Calories360
- % Daily Value *
- Total Fat 20g26%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 75mg4%
- Total Carbohydrate 36g14%
- Dietary Fiber 10g36%
- Total Sugars 5g
- Includes 0g Added Sugars0%
- Protein 14g
- Calcium 200mg16%
- Iron 2.8mg16%
- Potassium 790mg17%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Fill a very wide bowl or pie plate halfway with hot water. One at a time, soften the rice paper wraps by dipping them into the hot water and using your fingers to move them around. Depending on the temperature of the water, it will take about 2–10 seconds for them to soften. They should be pliable but not mushy and falling apart (think al dente pasta), as they will continue to soften even out of the water.
Lay the softened wrap on a cutting board and get ready to fill.
Next, layer your vegetables: Less is more! If you overfill the wraps you risk ripping the rice paper as it can tear easily once it’s wet and pliable. Our recommendation is to add one to two pieces of everything, starting with two spinach leaves then one strip of tofu, two julienne cucumbers, two julienne carrots, one to two pinches of shredded cabbage, a slice of avocado, a pinch of sprouts, and two pieces of basil.
Roll up like a burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. If it is not sticking, dip your finger in water and rub along the seam.
Allow to rest on a serving plate. Repeat with the remaining rolls.
Make the Peanut Sauce if you haven’t already.
Right before serving, cut the spring rolls in half and plate alongside the sauce.
