Nutty Spring Rolls

Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
  • 2 carrots (cut into matchsticks)
  • 2 tbsp olive oil
  • 1/4 cup rice vinegar
  • 2 tbsp fresh grated ginger
  • Spring Rolls
  • 8 oz Explore Cuisine Edamame Spaghetti (1 box, cooked and cooled according to package directions)
  • 4 spring roll rice paper wrappers
  • 3 oz extra firm tofu (drained and cut into thin strips)
  • 4 tbsp almond butter
  • 4 tbsp roasted unsalted peanuts (chopped)
  • 1 cup spinach
  • black and white sesame seeds (for garnish)
  • Ponzu Sauce
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 2 tbsp fresh lime juice
  • 2 tbsp water
  1. Add 4 in. of Water to a small pot
  2. Bring to a boil
  3. Once boiling, add prepared Carrots
  4. Cook for 1 min.
  5. Drain and place in a bowl
  6. Cover with Olive Oil, Vinegar, and Fresh Ginger
  7. Set aside until ready to be built
  8. Spring Rolls
  9. Bring a large pot of Water over medium heat to a simmer
  10. Working with one Rice Wrapper at a time, dip each wrapper into the Water, immersing for 10-15 sec. until workable
  11. Lay the wrapper onto a work surface and begin by adding ¼ cup of Spinach to the base (leaving a 1” border), ¼ of the Cooked Spaghetti, about 5-7 Carrot matchsticks, 4 of the Tofu strips, drizzle 1 tbsp. of Almond Butter and sprinkle 1tbsp. of Roasted Peanuts
  12. Fold the bottom half of the Rice Paper over the filling
  13. Holding the whole filling tightly continue to roll the wrapper from the bottom to the top, like a cigar
  14. Place on a lightly greased tray or plate and continue with remaining wrappers and ingredients
  15. When ready to serve, slice in half, garnish with black and white Sesame Seeds and serve alongside Ponzu Sauce
  16. Ponzu Sauce
  17. Combine all Ingredients in a small bowl
  18. Whisk and set aside until ready to serve
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.