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Fresh Thai Spring Rolls

August 15, 2017

I don't know about you guys, but when it's this hot out there is no way I'm turning on a stove, oven or any other cooking device in my house. This leads me to eating a lot of salads and sandwiches - which can get boring quite quickly. Alas, I have a solution - these delicious, crunchy, peanut-y spring rolls! 

Bonus, who isn't trying to think of fun picnic foods instead of the typical semi-soggy PB&J? These rolls are an easy finger food on-the-go, no cutlery required! Can easily be made a day ahead for lunches, for maximum freshness wrap each roll in a small square of saran wrap to ensure the wrap doesn't dry out and get crunchy. Another great option for a family bbq appetizer instead of the same old boring veg tray. 


Let me know what you think in the comments!

Fresh Thai Spring Rolls

Prep time: 30 minutes  


For the rolls:

12 rice paper rolls

1 cup shredded carrot

3/4 large cucumber, sliced into thin strips

6 green/spring onions, sliced thinly

1 brick extra firm tofu, pressed*

12 basil leaves


For the sauce:

1/4 cup natural peanut butter

1/4 cup warm water

2 tbsp rice wine vinegar

1 tbsp soy sauce + 1 tbsp for marinating tofu

  1. Cut the tofu into thin strips (about the size of your thumb each). Place these in a bowl with 1 tbsp soy sauce and mix around occasionally as your prepare the rest of the ingredients.

  2. Ensure all of your cucumber is  cut into thin slices, the green onion is chopping and the carrot is shredded (buy the pre-cut matchstick carrots also works!). 

  3. Prepare your workstation in front of you with one deep plate of warm water to the far left, the cut veggies and tofu in the middle, and an additional plate/cutting board to your far right. Keep a plate/cutting board directly in front of you.

  4. To assemble: place one rice paper in the warm water for 30 seconds - 1 minute until soft, but not falling apart. Gently pull out of the water and place flat on the dry plate in front of you. In middle, left section of the paper add: about 1 "thumb"-sized portion of each veggie and tofu. Roll by folding the edges towards the middle, then the bottom over the filling and rolling tightly upwards - like a burrito. Continue with the rest of the rice paper until all veggies/tofu have been used (see video below for an example of how to roll a spring roll).

  5. Add all of the sauce ingredients to a medium size bowl and whisk until it forms a uniform consistency.

*Press tofu between a few layers of paper towel to remove excess moisture


Nutrition Facts (per serving, 3 spring rolls):




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