Thai Style Spring Rolls


  • 10 spring roll wrappers
  • 1 pk. extra-firm water pack tofu, rinsed
  • 2 large avocados, sliced or diced
  • 1 c. cooked rice noodles, or bean threads
  • 1/2 c. grated or julienned carrots
  • 1/2 c. julienned yellow sweet pepper
  • 1/2 c. julienned red sweet pepper
  • 10 romaine lettuce leaves

Peanut Sauce:

  • 1/2 c. Silk coconut milk
  • 1/4 c. agave nectar
  • 1 tsp. Bragg’s liquid aminos
  • 1/3 c. fresh lemon juice
  • 1/2 tsp. red pepper flakes
  • 1/2 c. peanut butter
  • 1/2 tsp. garlic powder
  • 1 Tbsp. curry paste or vegan chili paste
  • 1/2 tsp. coriander
  • 1/2 tsp. cumin
  • 1/8 tsp. salt


  1. Cut tofu into small cubes. Spray a skillet with non-stick cooking spray and sauté tofu until golden brown on all sides.
  2. Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel.
  3. Place the wrapper on your work surface and center a lettuce leaf on top of the wrapper. Leaving a 2-inch margin on the sides, Top with a small row each of the carrot, noodles, and avocado; be careful not to overstuff the roll.
  4. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder.
  5. Set aside, seam side down. Repeat with the remaining rice paper and filling ingredients to make 10 rolls.
  6. For sauce, place all sauce ingredients in a blender. Blend until smooth. Serve with the spring rolls.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.