Heat a medium skillet on medium-high heat. When the pan is hot, add the oil and spread evenly throughout the pan. Add the tofu and cook for approximately 1 minute on each side. Remove from the pan and let cool.
In a skillet that’s larger than the rice paper, put approximately 2 inches of water in the pan and heat it until it’s warm. You should be able to comfortably put your hands in the water. You don’t want hot or cool water.
Place a circle of rice paper in the water and let it sit for approximately 15 to 20 seconds, or until it’s soft and translucent.
Hold the top end of the circle and gently slide it out of the pan onto a smooth flat surface.
Leaving about two inches of paper at the bottom of the rice paper, start layering the ingredients. You don’t want too much filling or it will be difficult to roll.
Once you’ve layered the ingredients, fold the ends over the vegetables and the bottom edge, then roll toward the top. Try to roll tightly without tearing the paper. Tuck the ends.
Continue with the rest of the rice paper.
Spicy Peanut Sauce
Add all of the ingredients to a blender or small food processor and blend until smooth and creamy, or whisk by hand. Add more water if you like a thinner sauce.
There are approximately 33 pieces of rice paper in a package. Store the remainder in an air tight container in a cupboard until you make them again.
For best results, make one roll at a time. Don’t try and soak more than one rice paper at a time. It may take a few tries for you to figure out how to remove the wet rice paper without it sticking together. Be patient.
Feel free to make your spring rolls your own and fill them with any combination of veggies, noodles, or fruit that you like.
The Nutrition Facts are an estimate only.
HOW TO MAKE AMAZING SPRING ROLLS AT HOME
Amount Per Serving
Calories 134Calories from Fat 45
% Daily Value*
Saturated Fat 1g6%
Vitamin A 4440IU89%
Vitamin C 29.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.