Thai Peanut Spring Rolls with Marinated Tofu

I am ready for spring.  My hoya plant recently came into bloom and I had never known that houseplants could bloom like this.  I was in awe and it sparked my interest in houseplants.  I went out and bought some lovely plants to sprinkle around the house, and a way to celebrate the coming of spring

This recipe is another was to celebrate spring.  It's full of fresh, crunchy vegetables, aromatic herbs and a savory, delicious peanut sauce that brings it all together. Enjoy!

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Thai Peanut Spring Rolls with Marinated Tofu

prep time: 30 MINScook time: 20 MINStotal time: 50 mins


Peanut Sauce
  • 2 TBL peanut butter
  • 2 TBL soy sacue
  • 1 TBL rice vinegar
  • 1 TBL sugar
  • 3 TBL water
  • 1/2 tsp sesame oil
Marinated Tofu
  • 1 block extra firm tofu
  • 1 inch  ginger, peeled and chopped
  • 3 TBL soy sauce
  • 1 TBL sugar or maple syrup
  • 1 TBL rice  vinegar 
  • 2  cloves  garlic
  • 2 TBL  sesame oil
Wrap fillings
  • Cucumber - julienned
  • Carrot - julienned
  • Red Cabbage - julienned
  • Cilantro
  • Mint
  • Lettuce
  • Rice Paper Wraps


1. Pre-heat oven 425 degrees

2. Chop ginger and garlic and put all the liquids for sauce in a bowl

3. Cut up tofu into lengthwise strips and marinate in the sauce for at least 10 minutes- the more the better

4. Put on an oiled baking sheet and bake for 10 minutes

5. flip and bake for another 10 minutes

1. Mix all ingredients together

1. Dip rice paper into a bowl of water until it become pliable.  Don't over-soak this, it will gradually get softer as the water seeps in once you take it out of bowl.

2. Lay down the lettuce leaf first then the cilantro and mint then the veggies and the the tofu. Spread peanut sauce on top

3. Roll it up by folding  the end piece lengthwise first over all of the ingredients, tuck them in

4. Fold   the sides  in toward the middle and continue rolling length wise.

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