Thai Spring Rolls Recipe with Peanut Dipping Sauce
INGREDIENTS
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Peanut Sauce
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• 1/4 cup peanut butter, salted or unsalted, creamy or crunchy
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• 1/4 cup very hot water (about 180 degrees F/82 degrees C)
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• 1 tbsp soy sauce
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• 1 tbsp rice vinegar
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• 2 tsp agave nectar
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• 1 tsp fresh lime juice
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• 1/8 tsp salt
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• Freshly ground black pepper
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Tofu
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• 1 tbsp low-sodium soy sauce
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• 1 tbsp extra-virgin olive oil
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• 1/8 tsp freshly ground black pepper
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• 8 oz extra-firm tofu, cut into twelve 3-by-1/2-in sticks
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Spring Rolls
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• 1 cup cooked rice noodles, prepared according to package directions
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• 12 cucumber sticks, 3 by 1/4 in
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• 12 carrot sticks, 3 by 1/4 in
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• 1 cup packed mung bean sprouts
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• 1 ripe avocado, sliced lengthwise into 12 even pieces
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• 12 pieces heirloom or romaine lettuce, torn into 3-by-3-in pieces
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• 1/4 cup coarsely chopped fresh spearmint
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• 1/4 cup fresh cilantro
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• Twelve 6-in spring roll wrappers
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