It’s time to get your greens in…and your yellows…and your reds…and, well, you get the picture. That’s why we’re sharing these Eat the Rainbow Veggie Spring Rolls with Ginger Peanut Sauce today.
Shawn and I did something kind of scary recently. We did a cooking demonstration at a local health food store. It was the first time we’d done anything like that and, well, you know how doing something for the first time feels? Yeah, kinda scary.
Trying something new is like that. A little scary and a little awkward at the beginning. But with a little experimentation, and a little practice, you’re like a pro!
So you know what happened at our very first cooking demo? We had a great time! The place that asked for the demo didn’t have a kitchen, so we thought these spring rolls would be a perfect fit. Because when you make Rainbow Veggie Spring Rolls, all you really need is a little bit of warm water to make it happen. And a lot of chopping.
That’s where Shawn came in. 🙂
We love Nasoya’s Teriyaki TofuBaked in our Rainbow Veggie Spring Rolls because the tofu has such an amazing flavor baked right in it.
If you’ve never worked with tofu before and have wanted to give it a try, TofuBaked is the way to go. There’s no pressing the tofu or marinading — Nasoya does all that for you! And if convenience is your goal, just open the package and serve hot or cold! They have several amazing flavors to choose from, like the Teriyaki, Sesame Ginger, and even a Chipotle TofuBaked.
Beyond the TofuBaked line, Nasoya also has so many delicious products that make healthy, protein packed recipes a breeze! There’s silken tofu (perfect for my Vegan Lemon Bars) and a variety of other tofu textures too.
Do I have you intrigued? Great! So, there’s a couple of great ways you can try TofuBaked. First, you can go to the site above and print off a coupon to buy some Nasoya today. I’ve found Nasoya at our local grocer store, health food stores, and even at Target! Talk about convenient!
But we’re also partnering with Nasoya to do a give-away. Enter below for your chance to win!
It’s So Easy Being Green with Rainbow Veggie Spring Rolls
Everyone was surprised to learn how easy it is to make these veggie spring rolls. We talked about different ideas of ingredients to include in a spring roll — like rice, cucumbers, beans, and more. Think of a spring roll as a salad in burrito form!
There are a few tricks to working with these rice papers (the part that’s like the burrito shell). When you hold a rice paper out of the bag, it feels like a piece of cellophane. But after you dip it in a little bit of warm water, it soften ups and transforms into a malleable material. Simply lay it on your working surface, place the ingredients in the middle, then turn the bottom up and the top down, and then roll from one side. I found this video that demonstrates how to wrap a spring roll in case you’d like to see an example.
My best advice? Learning to wrap a Veggie Spring Roll is kind of like doing a cooking demonstration. Yes, it’s a little clumsy at the beginning, but just keep at it and the next thing you know, you’ll be rolling these spring rolls like a pro!
We created a Ginger Peanut Dipping Sauce but I think the sauce we used for these Lentil Crusted Tofu Bites would be perfect too!
Enter to win one of 5 coupons for any Nasoya product. That’s right — FIVE lucky winners will be selected to win a coupon to try a Nasoya product today!
Whatever healthy ingredients you use, we hope you love these Rainbow Veggie Spring Rolls as much as we do! If you make them, snap a photo and share it with us using #namelymarly on Instagram. We love seeing your photos!
- ¼ cup peanut butter
- 1 tablespoon sesame oil
- 1 teaspoon Soy sauce or tamari for gluten-free
- 1 tablespoon Hoison Sauce
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon ground dried ginger
- ½ cup water
- 10 spring roll rice wraps
- 1 zucchini peeled and julienned
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1-2 leaves of purple cabbage chopped
- 1 bunch watercress or green, leafy lettuce
- 1 cup rice noodles cooked according to directions
- 1/2 avocado thinly sliced
- Nasoya's Organic Sesame Ginger TofuBaked* sliced
- garnish: 2 tablespoons peanuts chopped
Combine the peanut butter, Bragg (or soy sauce), Hoisin, garlic powder, and ginger, in a bowl. Stir well. Add the water and stir to combine.
Lay out your chopped veggies in assembly line order. Place a cutting board in the center.
Pour about 1 cup of warm water in a round cake pan. Place one of the spring roll rice wraps in the war water, making sure the entire wrap gets wet. When you remove it from the water it should collapse a little in the middle just a little. I've found it can still be even a little firm as long as it's moist around the edges.
Place the wet wrap on your cutting board. Place a few pieces of each of the vegetables in the center of the rice paper. Add a few sprigs of the watercress and some of the bean noodles. Finish it with a slice or two of avocado and TofuBake slices. Drizzle with a little peanut sauce.
Turn the bottom and top edges of the rice wrap up over the vegetables. Beginning on the left side, turn the wrap very tightly and roll it (very similar to a burrito). Place the finished vegetable roll in a pan and continue on to your next roll.
For serving I recommend slicing each vegetable roll in half so you can dip the cut end into the dipping sauce.
* Or use extra firm tofu
This post is sponsored by Nasoya. I partnered Nasoya to bring you one of my favorite recipes with tofu. All opinions are entirely my own. Thanks to all of you for supporting the brands that help make Namely Marly possible!