Recipe: Fresh Spring Rolls with Peanut Sauce

It’s been 80+ degrees and muggy for the last few weeks. Being outside feels like walking through a steam bath and breathing through a wet towel. It’s unpleasant and therefore I do not want to cook. In fact, I refuse. But just because I won’t turn on the oven doesn’t mean there aren’t good eats to be had. In fact, this might be my absolute favorite summer recipe yet.

Domestocrat’s Fresh Spring Rolls and Peanut Sauce
For the spring rolls:
1 package Asian spring roll skins (using 7-10 skins)
1 14oz. block of extra firm tofu (drained)
1/4 head red cabbage, chopped thin
3 carrots
1/2 head iceburg lettuce
1/2 cucumber, peeled and sliced thin
1 bunch scallions, sliced thin

For the peanut sauce: (yields roughly 1 cup)
1/3 cup creamy peanut butter
1 tbsp. hoisin sauce
1 tbsp. agave
1/4 tsp. black pepper
2 tbsp. water

Don’t be intimidated by the Asian spring roll skins. I found them at my local Stop & Shop right in the ethnic foods aisle, no problem. When I got home with them I realized that the package had no instructions on how to use them but a quick Google search pointed me in the right direction. All you need to do is place each skin in a shallow container full of warm water for 1-2 minutes. I used a big baking dish and did two at a time.

The next, and only, step is to process all of your ingredients. I thinly sliced the cabbage and scallions, cut long thin strips of carrot with a vegetable peeler, peeled then thinly sliced the cucumber, and cut long strips from the block of tofu.

When the spring roll skin felt flexible but not tearable, it was ready to be loaded up with ingredients. It looks kind of easy but it can be a little tricky at first. It took me a few tries to get the wrapping technique down. I used this tutorial and it really helped me out.

Once wrapped up tight, slice each roll in half and arrange on a platter.

The final step is to make the peanut sauce. It really couldn’t be simpler – mix all of the ingredients together in a bowl. Add as much water as you need to thin the mixture to your preferred consistency. Transfer to an easy dipping bowl (I used a ramekin and it worked great).

Arrange your rolls and dipping sauces on a platter and enjoy! In addition to making my own peanut sauce I also served these spring rolls with sweet chili sauce. These spring rolls were fantastic – light, fresh, crisp, and no cooking required. A must make for these hot summer days!