Local Spring Rolls
August is Eat Local Month! Celebrate beloved local produce with some light, fresh spring rolls.
  • CourseMain Dish
  • CuisineLocal ingredients, Vegan, Vegetarian
Servings
4
Servings
4
Ingredients
  • 8 rice paper wrappers
  • 2 carrots, shredded
  • ½ red bell pepper, deseeded and julienned
  • ½ purple bell pepper, deseeded and julienned
  • 1 small cucumber, deseeded and julienned
  • 8 butter lettuce leaves, ribs removed
  • 1pkg. firm or extra firm MinnTofu, drained and cubed
  • 2-3 green onions, chopped
  • fresh cilantro, chopped
Sauce
  • 6Tbsp. creamy natural peanut butter
  • 2-4Tbsp. water
  • 2tsp. low-sodium soy sauce (or tamari if gluten-free)
  • 1tsp. sesame oil
  • 1pinch smoked paprika
  • 1/4tsp. garlic powder
  • 1tsp. ginger powder
  • 1Tbsp. maple syrup
  • 1Tbsp. apple cider vinegar
  • 1/2tsp. red pepper flakes(optional)
Instructions
  1. Preheat oven to 425° F for the tofu.
  2. In a small saucepan, heat peanut butter and 2 Tbsp. of water on low heat. Add a little more water if needed, depending on thickness of peanut butter. Whisk continuously while adding soy sauce, sesame oil and smoked paprika.
  3. Turn off heat but keep the pan on the burner. Mix in garlic powder, ginger powder, maple syrup and vinegar. Whisk in 2 more Tbsp. of water to make a drizzling consistency. Taste sauce and adjust seasonings if desired. Finish with red pepper flakes (optional) and set aside.
  4. Drain, rinse and pat dry tofu. Cut into cubes and toss with 1 Tbsp. of cooking oil and salt and pepper to taste. Spread out in an even layer on a greased or parchment paper-lined baking sheet. Bake for 15-20 minutes.
  5. While tofu is baking, clean and chop the vegetables. When tofu is done, let cool slightly, then transfer to a large bowl and toss with 3-4 Tbsp. of the peanut sauce.
  6. Fill a shallow pan or dish with an inch of warm water. Dip one rice paper wrapper into the water for a few seconds, fully submerging, and then remove, allowing excess water to drip back into the pan. Lay the wrapper on a clean cutting board. Place a butter lettuce leaf in the center of the wrapper, then add a small pile of tofu, carrots, peppers, cucumbers, green onions and cilantro. Fold the bottom edge of the wrapper over the top of the ingredients, tuck in the edges, and roll closed, like a burrito.
  7. Repeat with remaining wrappers and ingredients. Serve with peanut sauce and enjoy!
Recipe Notes

If you have extra wrappers and filling, make as many more spring rolls as desired!

 

This recipe is from Mississippi Market’s Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more
Local Spring Rolls
Print Recipe
August is Eat Local Month! Celebrate beloved local produce with some light, fresh spring rolls.
  • CourseMain Dish
  • CuisineLocal ingredients, Vegan, Vegetarian
Servings
4
Servings
4
Ingredients
  • 8 rice paper wrappers
  • 2 carrots, shredded
  • ½ red bell pepper, deseeded and julienned
  • ½ purple bell pepper, deseeded and julienned
  • 1 small cucumber, deseeded and julienned
  • 8 butter lettuce leaves, ribs removed
  • 1 pkg. firm or extra firm MinnTofu, drained and cubed
  • 2-3 green onions, chopped
  • fresh cilantro, chopped
Sauce
  • 6 Tbsp. creamy natural peanut butter
  • 2-4 Tbsp. water
  • 2 tsp. low-sodium soy sauce (or tamari if gluten-free)
  • 1 tsp. sesame oil
  • 1 pinch smoked paprika
  • 1/4 tsp. garlic powder
  • 1 tsp. ginger powder
  • 1 Tbsp. maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. red pepper flakes (optional)
Servings:
Units:
Instructions
  1. Preheat oven to 425° F for the tofu.
  2. In a small saucepan, heat peanut butter and 2 Tbsp. of water on low heat. Add a little more water if needed, depending on thickness of peanut butter. Whisk continuously while adding soy sauce, sesame oil and smoked paprika.
  3. Turn off heat but keep the pan on the burner. Mix in garlic powder, ginger powder, maple syrup and vinegar. Whisk in 2 more Tbsp. of water to make a drizzling consistency. Taste sauce and adjust seasonings if desired. Finish with red pepper flakes (optional) and set aside.
  4. Drain, rinse and pat dry tofu. Cut into cubes and toss with 1 Tbsp. of cooking oil and salt and pepper to taste. Spread out in an even layer on a greased or parchment paper-lined baking sheet. Bake for 15-20 minutes.
  5. While tofu is baking, clean and chop the vegetables. When tofu is done, let cool slightly, then transfer to a large bowl and toss with 3-4 Tbsp. of the peanut sauce.
  6. Fill a shallow pan or dish with an inch of warm water. Dip one rice paper wrapper into the water for a few seconds, fully submerging, and then remove, allowing excess water to drip back into the pan. Lay the wrapper on a clean cutting board. Place a butter lettuce leaf in the center of the wrapper, then add a small pile of tofu, carrots, peppers, cucumbers, green onions and cilantro. Fold the bottom edge of the wrapper over the top of the ingredients, tuck in the edges, and roll closed, like a burrito.
  7. Repeat with remaining wrappers and ingredients. Serve with peanut sauce and enjoy!
Recipe Notes

If you have extra wrappers and filling, make as many more spring rolls as desired!

 

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more

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