Fresh Tofu Spring Rolls with Hoisin Peanut Sauce

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   In a small bowl, whisk together Hoisin sauce, Smooth peanut butter, and Warm water until smooth. Set the dipping sauce aside.

2. Mark step 2 done
   2

   Fill a shallow dish or pie plate with Warm water. Dip one Rice paper wrappers into the water for 10 to 15 seconds, until it just starts to soften, then lay it flat on a clean, damp work surface.

3. Mark step 3 done
   3

   Divide the Baked firm tofu, Carrot, English cucumber, Red bell pepper, Fresh mint leaves, and Fresh cilantro leaves into 12 equal portions, one per roll. On the bottom third of the Rice paper wrappers, arrange one Boston lettuce leaves leaf, followed by one portion of the mint and cilantro.

4. Mark step 4 done
   4

   Top the herbs with one portion of the tofu, carrot, cucumber, and red bell pepper.

5. Mark step 5 done
   5

   Fold the bottom of the Rice paper wrappers over the filling, tuck in the sides, and roll up tightly. Place the finished roll on a plate seam-side down and cover with a damp towel to prevent drying out.

6. Mark step 6 done
   6

   Repeat the dipping, filling, and rolling with the other 11 wrappers, lettuce leaves, and filling portions.

7. Mark step 7 done
   7

   Serve the rolls immediately alongside the prepared hoisin dipping sauce.

8. Mark step 8 done
   8

   If making ahead or storing leftovers, individually wrap each roll tightly in plastic wrap to prevent them from sticking together or drying out, and refrigerate for up to 24 hours.

Created with AI. Review the ingredients, quantities and steps before cooking.