1

To begin making Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce, wash and clean cilantro and mint leaves well. Pick the mint leaves off the stems; discard the stems. Roughly chop the cilantro. Julienne all the veggies and tofu/paneer.

2

If you like, you can sprinkle some salt and pepper on the carrots, cucumbers and bell peppers and mix gently; I avoided them as I love the freshness and taste of these raw vegetables.

3

Now, to prepare the tofu/paneer stuffing, in a mixing bowl, mix tofu/paneer strips with soy sauce, chilli flakes and salt to taste (only if adding). Marinate for about 10 to 15 minutes. Meanwhile when the tofu/paneer is marinating, you can proceed with making the peanut dipping sauce and keep it ready to serve with the spring rolls.

4

Once the tofu/paneer is marinated, in a small nonstick saucepan, heat a teaspoon of oil.

5

Add marinated tofu/paneer. Stir fry on high heat for 1 to 2 minutes. Take care not to break the tofu/paneer strips. Remove from heat and let it cool. This high heat stir fry/ searing helps in bringing in a smoky flavour to the absorbed spices.

To assemble the rolls:

1

Work with one rice paper at a time. Soften the rice paper sheet according to the instructions on the packet. (The rice paper I used just needed to be dipped in water for about 20 to 25 seconds, and then placed on a towel to drain excess water). You will want them soft but still firm and pliable.

2

Place the wet sheet on a flat plate or chopping board.

3

Gently place few strips of carrots, bell pepper, cucumbers, a small tablespoon of cilantro and some mint leaves in the center of the wet rice paper sheet.

4

Place a few strips of stir fried marinated tofu/paneer along with the veggies. (Do not over fill since it will be difficult to make rolls)

5

Now, the bring sides over to the center over the filling. Next, starting from the bottom, bring up and start rolling to bring them to rolls.

6

Roll up the filled rice paper to form a cylindrical roll; like a burrito. Seal the edges; the rice paper will instantly stick as it is moist. You want a fairly tight roll so that the vegetable fillings do not fall out.

7

Continue doing the same with rest of the rice paper sheets. (While you are working with each roll, cover the prepared rolls with a wet cloth).

To make the peanut dipping sauce:

1

In a small bowl, mix peanut butter, soy sauce, chilli sauce/sriracha sauce along with the lemon juice.

2

Adjust the chilli sauce and lime juice to suit your taste.

3

Whisk in 2 to 3 tablespoons of warm water until you get the desired consistency of dipping. Garnish with crushed peanuts and keep it aside till the spring rolls are ready.

4

Serve Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce for a light dinner along with a hearty soup like Fennel Turmeric Walnut Soup With Apple And Raw Mango Recipe or Cream of Mushroom & Spring Onion Soup Recipe. It can be served along with tomato sauce and other party appetizers as well.

Note:

• Salt in this recipe is optional as soy sauce has some salt. Check the taste before adding any salt or pepper
• You can make these ahead of time, but make sure to cover them with a wet cloth or plastic wrap to prevent them from drying out