Name: Fresh Spring Rolls with Thai Peanut Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: — SPRING ROLLS —; 8 rice paper wrappers; 1 block firm tofu, pressed and cut into spring roll-length strips; 1 tablespoon soy sauce (optional, for brushing tofu); 1 cucumber, cut into spring roll-length sticks; 1 large carrot, peeled into long ribbons with a vegetable peeler; 4 green onions, ends trimmed; 1 red bell pepper, cut into spring roll-length strips; 1 cup purple cabbage, finely chopped; 1/4 cup fresh cilantro leaves, stems removed; 1 mango, sliced into thin strips; 1 avocado, sliced into thin strips; 4 ounces rice noodles, cooked and cooled (optional); — THAI PEANUT SAUCE —; 1/2 cup peanuts (raw or roasted); 3 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 1 clove garlic; 1 tablespoon sriracha; 1 tablespoon fresh ginger; 6 tablespoons water; 1 small slice lime, rind removed

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5 from 1 vote

2 responses to “Fresh Spring Rolls with Thai Peanut Sauce”

Margaret Tillman

July 20, 2026

We used basil and mint from our garden, which added freshness. To save some time and heat in our kitchen, we also used five-spice marinated tofu (五香豆腐乾) and cut the time in our air fryer.

Reply
1. Lenny Gale
  
  July 20, 2026
  
  Love this. Yeah, we almost always use our air fryer for the tofu. Great call with the basil. I gotta say, I’m not sure there’s such thing as too much basil. Between recipes like this, our pesto, our “other green sauce“, basil seems to make life so much better.

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