Vegetarian Community

Yummy! Especially with peanut dippin' sauce!

Veggie Spring Rolls with Thai Peanut Sauce

10-12 round rice papers

1 package rice noodles

1 cup finely shredded green cabbage

1/2 cup julienned carrot

1/2 cup julienned red bell pepper

1/2 cup chopped green onion

1/4 cup chopped fresh cilantro (or other fresh herb if you prefer)

1/4 cup chopped fresh basil, mint, or other fresh herb

1/4 cup chopped peanuts

half a block of tofu

Cut tofu into 1/2-inch strips and saute in sunflower or safflower oil with a splash of sesame or peanut oil for flavor; set cooked tofu aside on paper towels.

Soak or briefly cook rice noodles, drain, and set aside.

Combine cabbage, carrot, pepper, onion, and herbs.

Fill a pie pan or other pan with warm water. Submerge 1 rice paper for 10-20 seconds or until soft. Remove and spread out on your work surface. 

Place some veggie filling on the rice paper, creating a long pile along the center of the circle, leaving an inch on each end. Add some rice noodles and a couple strips of tofu and sprinkle some peanuts on top. Fold one side of the circle over the filling. Fold sides up over the filling. Firmly roll the paper up over the other side of the circle as tightly as possible, being careful not to rip the paper. Assemble the remaining rolls.

Peanut Sauce

1/2 cup peanut butter (creamy or crunchy)

1/2 cup water

1/4 cup tamari

juice from one lime

1/4 cup peanut oil

2 Tbsp sesame oil

2 cloves garlic, minced or pressed

2 Tbsp fresh minced ginger

a couple shakes of red pepper flakes

Whirl everything around in a food processor until smooth and completely mixed.

Recipes modified from The Complete Idiot's Guide to Vegan Cooking by Beverly Lynn Bennett and Ray Sammartano.