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Vegetable-Tofu Spring Rolls With Soy-Tahini Sauce

Vegetable-Tofu Spring Rolls With Soy-Tahini Sauce
Nicole Spiridakis for NPR /

You could substitute or add other vegetables of choice — for example, bean sprouts or shredded cabbage would be nice — and play around with the different flavor combinations.

Makes 1 dozen rolls

1 carrot, peeled, cut in half and sliced lengthwise

5 radishes, chopped

5 button mushrooms, chopped

1/2 pound firm tofu, sliced in 1/4-inch pieces

1/2 cucumber, peeled and sliced lengthwise

1 cup romaine lettuce

1/4 cup fresh basil leaves

1/4 cup fresh mint leaves

Rice paper wrappers (available at most health food stores)

1/4 cup tahini

4 tablespoons lemon juice

2 tablespoons soy sauce

1 clove crushed garlic

3 tablespoons warm water


Toss the mushrooms, carrot, cucumber, tofu and radishes in a bowl. Taking one piece of rice paper, soak in warm water for 45 to 60 seconds, until pliable. Lay flat on a plate and place a piece of lettuce and a few pieces of basil and mint near the edge closest to you. Sprinkle on about 4 tablespoons of the filling and roll up tightly, folding over the ends. Repeat until all the ingredients are used.


In a medium bowl, combine the tahini, lemon juice, soy sauce and garlic, and whisk to combine. Add the water 1 tablespoon at a time, whisking, adding more if necessary to make a smooth sauce.

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