Ingredients
For the peanut sauce
4 tbsp peanut butter
2 garlic cloves, minced
2 tbsp light soy
2 tbsp Sriracha
1 tbsp ginger paste
For the filling
1 tbsp veg oil
1 pack of Tofoo Sriracha, cut into 12 thin strips
12 spring roll wrappers
5 spring onions, cut into thin strips
1 large carrot, cut into thin strips
1 red pepper, cut into thin strips
Small bunch basil, roughly chopped
Optional toppings
Sesame seeds
Get started
- Mix all sauce ingredients plus 2 tbsp warm water to loosen, season and set to one side.
- Heat a tbsp of oil in a large pan over a medium heat, season your Sriracha Tofoo strips and add to the pan, turning regularly for 5 mins until golden. Set to one side to cool.
- Dip a spring roll wrapper into a shallow bowl of water until just softened- do not leave in too long otherwise you will not be able to easily work with the wrappers!
- Pop your wrapper onto a flat surface and add all veg fillings and basil to the left third and top with a Sriracha Tofoo strip and season.
- Starting with the edge nearest you, fold over so that it covers half of the filling, then fold each shorter end in before continuing to roll away from yourself until you have created a closed spring roll. Repeat with the remaining filling and 11 wrappers.
- Cut each roll in half diagonally and get dipping in your garlic and chilli peanut sauce for a healthy but moreish snack full of fresh and vibrant flavours!
