Measurements

• Rice paper wrappers: 12 sheets
• Carrots: 1 cup, julienned
• Cabbage: 1 cup, shredded
• Bell peppers: 1 cup, thinly sliced
• Cucumbers: 1 cup, julienned
• Lettuce: 1 cup, torn
• Mint leaves: 1/4 cup
• Cilantro: 1/4 cup
• Tofu: 8 oz, sliced
• Peanut butter: 1/2 cup
• Soy sauce: 2 tbsp
• Lime juice: 2 tbsp
• Garlic: 2 cloves, minced
• Ginger: 1 tsp, grated
• Honey: 1 tbsp
• Chili flakes: 1/2 tsp
• Oil: 1 tbsp

Preparation Method

• 1. Heat oil in a pan over medium heat.
• 2. Add tofu slices and cook until golden brown on both sides.
• 3. Remove tofu from pan and set aside.
• 4. In a bowl, mix peanut butter, soy sauce, lime juice, garlic, ginger, honey, and chili flakes.
• 5. Stir until smooth to make the peanut sauce.
• 6. Fill a shallow dish with warm water.
• 7. Dip one rice paper wrapper into the water for 10-15 seconds.
• 8. Lay the softened wrapper on a flat surface.
• 9. Place a small amount of carrots, cabbage, bell peppers, cucumbers, lettuce, mint, cilantro, and tofu on the wrapper.
• 10. Fold the bottom of the wrapper over the filling.
• 11. Fold in the sides and roll tightly to seal.
• 12. Repeat with remaining wrappers and fillings.
• 13. Serve spring rolls with peanut sauce on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.