Spicy Summer Rolls with Peanut Sauce

I know winter seems like a weird time to make something with "summer" in the title, but as long as you can find these herbs in a nearby store, these Vietnamese-inspired summer rolls are so easy to make, you can definitely have them every season! Served with a peanut dipping sauce, these rolls are packed with soy sauce-seared tofu, rice noodles, fresh herbs, and carrots for crunch. Add in other veggies like bean sprouts, broccoli stems, or even sub out the tofu for shrimp! They are the perfect appetizer.

Spicy Summer Rolls with Peanut Sauce

Makes 8 rolls

Ingredients [for the peanut sauce]

• 3/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons low sodium soy sauce
• 1 or 2 squirts of sriracha [depends on how spicy you like it]

Ingredients [for the tofu]

• 8 oz. extra firm tofu, cut into strips
• 1 splash of low sodium soy sauce
• 1 tablespoon vegetable oil
• Salt & pepper

Ingredients [for everything else]

• 8 rice paper wraps (I used Tasty Joy Spring Roll Skins Rich Wraps)
• 4 oz. rice noodles (I used Dynasty Maifun Rice Sticks)
• 1 carrot, julienned
• 8 big basil leaves
• 16 mint leaves
• 1 bunch of cilantro
• Sriracha to taste
• Bowl of warm water

Directions

~ Always read through the ingredient list & do all of your cutting/chopping at the beginning -- it makes things much easier. For this recipe, that includes: tofu, carrot. ~

1. Combine all ingredients for peanut sauce in a food processor and blend until smooth and creamy. If your sauce is too thick, add a dash more of vinegar and soy sauce until you like the consistency. Set aside.
2. Cook rice noodles according to package instructions, drain in a fine mesh colander, and set aside.
3. Heat oil in a pan over medium-high heat. When the oil is hot, sear the tofu until you get a nice brown crust, about 7 minutes on each side. Be sure to season them with a pinch of salt & pepper. Remove from heat and add a dash of soy sauce.
   ~Time to assemble your spring rolls!~
4. Spin spring roll wrapper in warm water for about 30 seconds until it is pliable. Shake off excess water and place on a plate (be sure not to use a paper plate or wood, it makes a big sticky mess... Yes, I made this mistake.)
5. Layer a big leaf of basil, 2 mint leaves, some cilantro, carrots, rice noodles, tofu, and a squirt of sriracha in the middle of the rice paper.
6. Wrap the edge of the rice paper nearest you tightly up and over the filling. Wrap the right and left sides in then roll it forward, sealing the roll completely. Repeat for each roll.
7. Cut in half if you prefer or leave them whole (FYI, cutting them leads to a messier meal), serve with peanut sauce and soy sauce to taste, and enjoy!

Note: this is how your tofu should look after it is seared: