Fresh Spring Roll with Tofu & Peanut Sauce
SARSAYA® Oyster SauceIngredients
Tofu:
- 10 pcs. (130g) Tofu, sticks
- 1/4 cup (32.5g) Cornstarch
- 2 cups (500ml) Cooking oil
- 1 pack (30g) SARSAYA® Oyster Sauce
- 10 pcs. (83.2g) Rice paper
- 1 cup (250ml) Water, hot
- 2 cups (100g) Lettuce, chopped
- 3/4 cup (60g) Carrot, thin strips
- 3/4 cup (60g) Cucumber, thin sticks
- 1/2 cup (125g) Peanut butter, creamy
- 1 pack (30g) SARSAYA® Oyster Sauce
- 4 tsps. (20g) Sugar, brown
- 1 Tbsp. (15ml) Sesame oil
- 1/2 cup (125ml) Water, hot
- 5 pieces (50g) Lime, wedges
Procedure
- DREDGE & DEEP-FRY. Dredge tofu sticks with cornstarch evenly. Heat oil in a pan and fry tofu until golden brown then remove excess oil in a colander.
- COAT. Using a brush, coat tofu sticks with SARSAYA® Oyster Sauce, set aside.
- WRAP. Submerge rice paper for few seconds in water then lay flat in a plate or chopping board. Pile lettuce, carrots, cucumber (about 1 tbsp. each), and 1 pc. tofu on the center of the rice paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Repeat this step until all the remaining rice paper and fillings have been used. Set aside.
- COMBINE. In a bowl combine peanut butter, SARSAYA® Oyster Sauce, sugar, sesame oil, and water. Using a whisk, mix well until the consistency is smooth.
- SERVE. Place fresh springs rolls on a serving plate then serve with the peanut sauce. Optional to put lime wedges on the side. Enjoy!
Cooking Tips
In wrapping the spring roll, put the hot water on a shallow dish so that the rice paper can be easily submerged.
Cooking Time: 10 minutes
Preparation: 30 minutes
Servings:
5
Serving size: 2 pcs. spring roll, 2 Tbsps. sauce (173g)
Products Used
SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
463.6
Carbohydrates (g)
33.4
Proteins (g)
12
Fat (g)
31.4
Dietary Fiber (g)
2.5
Calcium (mg)
101.2
Iron (mg)
1.9
Sodium (mg)
634.9
Good to Know Nutrition Facts
Tofu is a good substitute for meat since it has lower saturated fat content.