Vietnamese Fresh Spring Rolls with Peanut Sauce

Vietnamese Fresh Spring Rolls are full of basil, cilantro, shrimp and veggies and then paired with a slightly spicy Vietnamese peanut sauce.  These Vietnamese Spring Rolls make a great gluten-free and low-calorie appetizer or main dish for your next party or get-together!
Vietnamese Spring Rolls = Best Appetizer!!
One of my all-time favorite appetizers to get when we go to our favorite Vietnamese restaurant (which is ironically called, Vietnam Restaurant!) are their Vietnamese Fresh Spring Rolls with peanut sauce!

There is something so satisfying about the freshness of the ingredients.
My taste buds are super-happy with all of the flavors and I do not get so full that I won’t enjoy my enormous bowl of pho that normally arrives within minutes.

Vietnamese Fresh Spring Rolls for Date Night
It has been on my bucket list for a while to attempt these seemingly intimidating Vietnamese spring rolls at home.

Vietnamese Fresh Spring Rolls with Peanut Sauce
Delicious, and so quick and easy!

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

Marinated Tofu:

•     8 oz firm Tofu pressed for atleast 10 mins to remove excess moisture, then sliced thin
•     1/4 tsp (0.25 tsp) ginger powder
•     2 tbsp soy sauce or use tamari for glutenfree
•     1/2 tsp (0.5 tsp) garlic powder

Other Roll Ingredients:

• 4 oz brown rice pad thai noodles or 6 oz vermicelli/mai fun noodles cooked according to instruction on the package
• 8 to 10 rice paper wrappers
• 1 cup (133 g) julienned or thinly sliced cucumber or zucchini
• 1 cup (24 g) cilantro or use basil
• 1 cup (128 g) julienned or thinly sliced carrots
• 1 cup (45 g) mint leaves or basil

Instructions

1. Mix the marinade ingredients until well combined. Slice the Tofu into thin rectangles and add to the bowl. (For variation, add 2 tsp sambal oelek or asian chile sauce, or chinese 5 spice.) Toss lightly. Chill for about an hour. (You can also bake the marinated tofu for 20 to 25 mins at 350 deg F(180C).)
2. Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. (use 1 tbsp if using sweet chile lime sauce)
3. Prep your workstation with a large shallow bowl of warm water and a clean surface.
4. Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface.
5. Arrange the layers on the wrappers. I start with some mint or basil on the third line of the wrapper, then tofu, then some julienned veggies and noodles in front, then some cilantro or mint.
6. Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice.

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