- Prepare the Asian peanut sauce. Set aside.
- Heat cast iron skillet over medium high heat. Add butter or coconut oil. Slice block of tofu into rectangular 1/4 inch thick pieces. Once butter has melted, place sliced tofu in pan. Cook, flipping once, until golden brown on both sides. Remove from pan and cool. Slice tofu into thin strips and set aside.
- Place vegetables and herbs on counter in assembly line.
- Fill a large bowl with hot water. Dip one rice wrapper into the hot water for about 20 seconds until soft. Set on counter. On the first third of the wrapper, create a line in the middle with two spoonfuls of greens, then a pinch of sprouts, then two spoonfuls of veggies, then two strips of tofu, then a sprinkle of herbs. Do not overload or roll will fall apart. Spoon a little Asian peanut sauce on top, if desired.
- Carefully fold top half of wrapper down over veggies, then fold bottom half of wrapper up over veggies. Pull left side of wrapper tightly over veggies, tucking it in slightly. Then roll to the right until you cannot roll any farther. The rice wrapper will stick to itself, creating a tidy package.
- Set spring roll onto serving dish and repeat. Wrappers and veggies should run out about the same time. Scoop Asian peanut sauce into small bowl for dipping. Cut rolls in half for easier eating. Garnish with chopped peanuts and extra herbs.
- If storing spring rolls to be eaten later, place in a 9×13 inch dish with space between each roll. If they touch one another, they may stick and rip apart. Cover dish tightly.
Photo credit: Sara Schober for Edible Blue Ridge
