fresh mango tofu spring rolls with peanut sauce

always keep rice paper wrappers (and peanut butter) on hand. they make the best last-minute, kitchen sink dinner! throw any fresh veggies, tofu or meat you have in the fridge into the papers, whip up a quick peanut sauce and you’re good to go. (it looks pretty impressive for the minimal effort, too!)

fresh mango tofu spring rolls // kitsch+camera

photo cred: platejoy



  • peanut sauce:
    • 2 tbsp natural, unsalted peanut butter
    • 1/2 teaspoon soy sauce
    • 1/4 lime
    • 1/2 teaspoon honey
    • ⅛ tsp sriracha
  • rolls:
    • 3 (8 1/2 inch) rice paper wraps (“spring roll skins”)
    • 1/2 mango
    • 4 ounces extra firm tofu
    • 1/2 cucumber
    • ¼ cup chopped romaine lettuce
    • handful fresh mint


  1. in a small skillet, combine peanut butter, soy sauce, lime juice, honey and 2 tbsp water per person. stir until incorporated, about 2 minutes, and remove from heat.
  2. slice cucumber, mango and tofu into long 1/4-inch strips.
  3. fill a medium pan or large shallow dish with 1 inch of hot tap water. place one rice paper wrap in the water for 15 seconds, or until wrap is soft and pliable. remove and place on a damp towel. line with some of the tofu, mango and cucumber slices along the bottom, topping with lettuce and mint.
  4. fold half the wrapper over the fillings, fold in the top and bottom, then roll up the wrapper securely. repeat with remaining wraps.
  5. serve cold alongside warm peanut sauce.

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