Vietnamese Style Vegetarian Spring Rolls | Rowena G's Recipes

Ingredients

• 8 Spring roll wrappers
• Small bunch of Coriander
• Small bunch of Mint, Use the Leaves only
• ½ Cucumber, julienned (cut into thin matchstick slices)
• 1 Carrot, julienned
• 1/2 a small Sweet Red Pepper, julienned
• 100 g Tofu, or paneer, cut into long thick strips
• 1 tablespoon Soya Sauce
• 1 tablespoon corn Oi
• 1/4 cup Peanut Butter
• 1 teaspoon Soya Sauce
• 2 teaspoons of your favourite hot sauce
• 1 teaspoon Lemon juice
• Wash and clean coriander and mint leaves well. Pick the mint leaves off the stems; discard the stems. Roughly chop the coriander. Julienne all the veggies and the tofu or paneer.
• Mix the tofu or paneer strips with soya sauce. Marinate for 10 to 15 minutes.
• Once the tofu/paneer is marinated, in a small nonstick saucepan, heat a tablespoon of oil.
• Add marinated tofu or paneer. Stir fry on a medium / high heat for 2 to 3 minutes until lightly browned. Take care not to break the strips. Remove from the heat and let it cool.
• Place the wet sheet on a damp/wet chopping board. If it is dry the Spring roll wrapper will stick to it.
• Gently place few strips of carrots, red pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the centre of the wet Spring roll wrapper.
• Place a few strips of stir-fried marinated tofu/paneer along with the veggies. (Do not over fill since it will be difficult to make rolls)
• Now, the bring sides over to the centre over the filling. Next, starting from the bottom, bring up and start rolling to bring them to rolls.
• Continue doing the same with rest of the Spring roll wrappers. (While you are working with each roll, cover the prepared rolls with a clean damp cloth).
• In a small bowl, mix peanut butter, soya sauce, hot sauce and lemon juice.
• Adjust the chilli sauce and lemon juice to suit your taste.
• Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping.
• Lunch
• Nibbles
• Vegan