Fresh Rolls & Peanut Sauce

from 1 votes

These fresh spring rolls are a great “detox” from heavy holiday fare. The fresh roll recipe was inspired by my friend over at PeanutButterMilk, who introduced me to cooking with rice paper (it’s easier then you think!). This Tyler Florence peanut sauce recipe is my go-to Thai favorite. The best part is that you can use any leftover sauce in a super simple peanut noodle dish by pouring the peanut sauce over warm linguine noodles and tossing with grilled chicken and chopped peanuts. Enjoy this healthy alternative to lighten up your holiday eating!


Fresh Rolls & Peanut Sauce

Take on the takeout with this simple recipe for Fresh Rolls perfect for dipping in a quick-fix DIY peanut sauce.
Author: Kelly Senyei
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings


For the fresh rolls:

  • 1 package rice paper sheets
  • 1 package firm tofu
  • 1 large carrot
  • 1 cucumber
  • 1 cup broccoli sprouts

For the peanut sauce:

  • 1 cup smooth peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons red chili paste
  • 2 Tablespoons dark brown sugar
  • 2 limes, juiced
  • 1/2 cup hot water
  • 1/4 cup chopped peanuts to garnish


For the fresh rolls:

  • Begin by first peeling and slicing the carrot into thin strips. Then peel, seed and slice the cucumber.
  • Remove the tofu from the package and place it on a dish towel or paper towel to drain any excess liquid.
  • Cut the tofu into ¼" pieces and then dry fry them in a skillet over medium heat (use a non-stick pan, but do not use any oil!).
  • Cook the tofu for 6 minutes, then flip it and cook an additional 4 minutes.
  • Prepare an assembly station with the sliced carrot, sliced cucumber, cooked tofu and broccoli sprouts.
  • Fill a large bowl with hot water and place a wet paper towel on the cooking surface where you will prepare the fresh rolls.
  • Dip a sheet of rice paper into the hot water for 10 seconds, or until it becomes soft but does not break.
  • Place the softened rice paper onto the wet paper towel and then add several slices of carrot, cucumber, broccoli sprouts and two pieces of the cooked tofu.
  • Roll the ingredients up (the rice paper will stick to itself creating a seal).
  • Cut in half and serve with peanut dipping sauce.

For the peanut sauce:

  • Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender.
  • Puree the ingredients together until the mixture is smooth.
  • Keep the motor running while you drizzle in the hot water to thin out the sauce (you may not need all of it).
  • Garnish with chopped peanuts.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 471kcal, Carbohydrates: 42g, Protein: 26g, Fat: 24g, Saturated Fat: 4g, Sodium: 959mg, Potassium: 846mg, Fiber: 5g, Sugar: 15g, Vitamin A: 2630IU, Vitamin C: 14.1mg, Calcium: 91mg, Iron: 3.2mg


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