We’ve been on a Thai kick for, oh, the last 6 years or so. Clearly, our affection for this cuisine is not going anywhere.
Our recent go-to has been Mango Curry and spring rolls of some kind. My favorite is the light and fresh “salad” rolls with crunchy vegetables and tofu.
This is my adaptation of that with a garlic cashew dipping sauce (oh hello, gorgeous) and my favorite vegetables at the moment.
Do you want to know the secret ingredient that makes these Thai Spring Rolls the best you’ll ever try? Fresh basil.
Boom. Drop the mic.
Fresh basil in spring rolls is something like magic. And when paired with tofu, crispy vegetables, and a savory-sweet dipping sauce, it’s all too much for my taste buds to handle. OK, clearly not, but it’s that good.
Not only in this recipe delicious, it comes together in about 30 minutes! I think we can all spare 30 minutes for a delicious meal or snack, eh?
The idea for adding radishes to the bottom of the rolls (so gorgeous!), came from Nutrition Stripped (genius!) If you haven’t tried that lady’s golden turmeric milk, by the way, you haven’t lived. Go do so now, please. It would make the perfect accompaniment to these rolls.
I hope you all love these spring rolls! They’re:
& Insanely tasty with my cashew dipping sauce
Make these spring rolls to serve alongside your favorite Thai entrées (like my Yellow Mango Curry or Creamy Thai Carrot Soup), or enjoy as a main dish! With the tofu and dipping sauce they’re incredibly satisfying, and the veggies will leave you full for hours.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! Your photos always make our day. Cheers, friends!
- 1 tsp finely minced garlic
- 1/4 cup (64 g) cashew butter (salted - if unsalted, add a bit more tamari)
- 1 Tbsp (15 ml) tamari (or soy sauce if not GF)
- 1 Tbsp (15 ml) maple syrup, plus more to taste
- 1 Tbsp (30 ml) lime juice, plus more to taste
- Pinch red pepper flakes
- Hot water to thin
- 2 cups (134 g) kale, torn into small pieces (I also used some green lettuce, which is optional)
- 1 tsp sesame oil (or sub avocado or olive oil)
- 1 tsp tamari
- Wrap tofu in a clean, absorbent towel and set something slightly heavy on top - such as a saucepan - to begin "pressing" and drawing out excess moisture.
- In the meantime, prepare sauce by adding minced garlic, cashew butter, tamari, maple syrup, lime juice, and red pepper flake to a small mixing bowl and whisking to combine. Add hot water until you've reached a semi-thick sauce consistency.
- Taste and adjust flavor as needed, adding more lime juice for acidity, red pepper flake for heat, tamari for saltiness, or maple syrup for sweetness. Set aside.
- Add clean, dry kale to a medium mixing bowl and top with sesame oil and tamari. Massage with hands to soften and infuse some flavor. This step is optional, but results in a more flavorful roll in my opinion.
- Prep remaining vegetables and cut tofu into rectangular strips (see photo). Arrange on a platter so they're easy to access. Also ready a cutting board by slightly dampening its surface - this is where you'll prepare your spring rolls.
- Pour very hot water into a wide shallow dish (I use a skillet) and let cool slightly. Then dip one spring roll wrapper in the water and let it soften for 10-12 seconds, until just pliable. If you let it set too long, the paper will get too sticky to work with.
- Use your hands to gently spread the wrapper onto your dampened work surface, making sure there aren't many creases. Then top with fillings in this order: radish, bell pepper, carrot, tofu, basil, kale. Fold the bottom of the wrapper over the fillings, firmly tucking them into each other, then fold the sides over the center, and continue rolling until the spring roll is seam side down.
- Place seam side down on a serving platter and set aside. Continue until all fillings are used up.
- Serve with cashew dipping sauce. Best when fresh, though leftovers will keep stored separately for 2-3 days.