Easy vegan crispy tofu spring rolls with peanut-tamarind dipping sauce from Serious Eats by J. Kenji López-Alt

  • carrots
  • cilantro
  • Show all ingredients...

  • EYB Comments

    Can substitute serrano chiles for Thai bird chiles, light brown sugar for palm sugar, and massaman curry paste for Thai red curry paste.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano chiles for Thai bird chiles, light brown sugar for palm sugar, and massaman curry paste for Thai red curry paste.

  • patioweather on August 29, 2022

    One of the reasons I was initially excited about this recipe was the lack of "filler" in the roll, like noodles. I ended up wishing for more filler though and added shredded cabbage to make second batch. If I made this again, I would also use peanut butter instead of grinding up peanuts from scratch. No reason for the trouble.

  • imaluckyducky on September 19, 2020

    5 stars! Excellent combination of ingredients - the crispy fried tofu mixed with the dipping sauce is key to this roll's success. It offers textural contrast and a hit of flavor. The dipping sauce is the perfect balance of tangy and nutty, much better than using regular peanut butter so it's not as sweet. Will make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.