Spring and summer rolls are my absolute favorite thing to order off of any Thai or Vietnamese menu. Every restaurant has their own spin on the recipe! Textural, flavorful, and fresh, this spring roll salad gives you the ultimate crunchy snack or side dish.
Spring Roll Salad with Sesame Peanut Dressing Recipe
Prep time: 15 minutes / Serves: 2 (multiply recipe evenly for more servings)
1 cup bean sprouts
2 stalk green onion, chopped
1/2 cup pineapple, chopped
1/4 cup unsalted, roasted peanuts
3 oz extra firm tofu
2 tbsp fresh cilantro leaves
1/2 tsp soy sauce
1/2 tsp Stubb’s liquid smoke
1/4 cup sesame oil
2 tsp peanut butter
1 tsp rice vinegar (I suggest Sparrow Lane’s Ginger Pear Rice Vinegar)
1 tsp soy sauce
1 tsp Sriracha
Cut tofu into 1/4″ x 1/4″ x 1/2″ slices. Wrap in a kitchen towel or paper towel and place under something heavy to press. After about 10 minutes, place the pressed tofu in a bowl and drizzle with liquid smoke and soy sauce. Allow to sit for 3-4 minutes, then drain.
Add vinegar, soy sauce, peanut butter, and Sriracha to a large bowl. Whisk together until the peanut butter is fully incorporated and the mixture is smooth. Next, slowly add the oil while whisking, a few drops at a time, until the dressing looks uniform.
Seed and thinly julienne the cucumber. Peel and julienne the carrots. You can also use a large hole cheese grater for finer shreds.
Add bean sprouts, cucumber, carrot, pineapple, 1/2 the peanuts, tofu, and cilantro to the bowl with dressing and toss or stir to coat.
Plate and top with remaining peanuts and green onions.