Japchae Spring Rolls with Sunbutter Sauce
Get an allergy-friendly mix of delicious Asian flavors with these easy and tasty Japchae Spring Rolls with Sunbutter Sauce.
Yield: 8 rolls
Calories: 200kcal
Ingredients
For the marinade
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 2 Tbsp. sesame oil
- juice from one lime
- 1 tsp. garlic powder
- 2 Tbsp. brown sugar
For the rolls
- 7 oz tofu cut lengthwise into 1/4-inch-thick strips
- 8 spring roll wrappers
- 1 large bowl warm water
- 3 cups glass noodles cooked per package directions
- 1 cup spinach roughly chopped
- 1 cup carrots peeled or julienned
- 1 cup shiitake mushrooms sliced thin in 1-inch slices
For the Sunbutter sauce
- 1/2 cup Sunbutter
- 2 Tbsp. soy sauce
- 1 Tbsp. agave
- 1 tsp. sesame oil
- 2 Tbsp. water add more if you need the sauce to thin out
Instructions
- Mix marinade ingredients together in a large bowl and add tofu. Cover and refrigerate for at least 10 minutes.
- Once tofu is done marinating, heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add tofu and cook for 4 minutes on each side. Remove the tofu and set aside to cool.
- While the tofu is cooling, prepare the sauce by mixing all the ingredients together in a small mixing bowl. Set aside and start on preparing the spring rolls.
- Submerge a spring roll wrapper in the warm water for a few seconds, making sure it's fully submerged. Then set it on a flat surface and begin to load the ingredients (I found that going tofu, noodles, spinach, carrots, mushrooms works best) in the center of the wrapper, leaving room on both sides. Fold the sides of the wrapper over toward the middle and then roll it from the bottom to the top, as if it were a burrito.
Nutrition
Serving: 1roll (dipped in sauce) | Calories: 200kcal