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Fresh Veggie Springrolls

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Avocado (sliced) 1-2
Carrots (julienned) 2
Cucumbers (julienned) ½ large
Mango (sliced) 2
Red bell pepper (sliced) 1
Mint leaves 1 mini package
Lettuce leaves
Spring roll rice papers
Rice Noodles (boiled) 2 cups noodles cooked
Extra firm tofu cut into thin strips 1/2 block

For the sauce:
⅓ cup maple syrup
1/2 cup tamari
1/3 cup Rice vinegar
1/4 cup Sesame oil
To cook the Tofu:
Heat a pan up with oil.
Fry on each side until golden brown, around 4 minutes
Then once each side is nicely fried pour the sauce in the pan and fry on each side again for 2 minutes each.

Take out of the pan and let sit on a paper towel to cool down, and absorb the oil off of it.

For the veggies:
Julienne all your veggies in order to prepare for rolling!

Instructions on how to assemble your rolls!!
Grab a wide bowl of hot or warm water.
Dip your rice paper in the water for around 3-5 seconds.
Place on the surface and add on your veggies, rice noodles and tofu on the rice paper on the end closest to you and in the center.
Don’t add too much otherwise it will rip.
Then roll by grabbing each end of the rice paper and folding to the center and then rolling it up.
Peanut Sauce:

2/3 cup (166g) Peanut Butter (Smooth, Salted)
1/2 cup (120ml) Coconut Milk
1/4 cup (60ml) Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Maple Syrup
1 tsp Garlic Powder
1 tsp. Ginger powder
1 Tbsp Fresh Lime Juice

Add the peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, and fresh lime juice into a bowl.
Whisk until smooth.
Garnish with some crushed peanuts (optional) and serve.

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