Easy Vegetarian Spring Rolls with Thai Peanut Sauce

Easy Vegetarian Spring Rolls with Thai Peanut Sauce

Serves 2


  • 2 Rice Spring Roll Wrapper
  • 1/2 Carrot, julienned 
  • 1/2 Red Pepper, julienned
  • 1/4 Block Tofu, sliced
  • 1/4 C. Rice Noodles
  • 1/4 C. Cabbage, diced
  • 3 Sprigs Cilantro
  • 3 Tbsp. Good Spread Peanut Butter
  • 1 Tbsp. Tamari or Soy Sauce
  • 1 tsp. Rice Wine Vinegar
  • 3 Lime Wedges
  • 1 Tbsp. Crushed Peanuts
  • 2 Tbsp. Peanut Oil
  • Salt and Pepper to Taste



      Heat up peanut oil on medium heat in a non stick pan. While pan is heating, sprinkle salt and pepper on tofu. Once pan is hot, place seasoned tofu in pan and allow to cook on all sides until golden brown. While Tofu is cooking, soak spring roll wrapper per directions on package. In a small saucepan, soak the rice noodles until ready, according to package. Once tofu is done cooking, take 1 spring roll wrapper and and fill it with cooked tofu, red pepper, cabbage, carrots and rice noodles. Roll like a burrito and cut in half with a very sharp knife. 

      Once you're done with the spring roll, you can start making the sauce. In a blender, combine Good Spread peanut butter with 1 lime wedge juice, rice wine vinegar, peanut an soy or Tamari sauce until blended. Pour into a ramekin and top with crushed peanuts. 

      Serve with limes and a bed of greens on the side!

      Save 10% off your first purchase by signing up for our email list.