Brighten your day with these spring rolls filled with a colorful assortment of purple cabbage, orange carrots, green avocado and sprouts, for a perfect hand-held salad. The hoisin peanut sauce is quick to make and adds a little savory richness to the crunchy rolls.



  • 1 teaspoon lemon juice (plus more for avocado)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons ginger, grated
  • 1 medium red bell pepper, thinly sliced
  • 1 small carrot, shredded
  • 1 medium yellow bell pepper, thinly sliced
  • 2 large scallions, sliced
  • 1 cup shredded red cabbage
  • 8 ounces baked tofu, cut into 16 long, rectangular
  • 1 large avocado, sliced
  • 1 cup fresh pea sprouts or microgreens
  • 8 pieces rice paper wrappers

Peanut Hoisin Sauce

  • 1/4 cup smooth peanut butter
  • 3 tablespoons hoisin sauce
  • 1 teaspoon sriracha sauce 
  • 2 tablespoons water


  1. In a medium bowl, combine the lemon, sugar, salt and ginger, then add the carrots and toss to coat. Reserve.
  2. Drizzle a few drops of lemon on the avocado to prevent browning.
  3. Fill a baking pan with an inch of warm water. Spread a clean kitchen towel on a cutting board or counter next to the water. Have a platter ready for the finished rolls and paper towels to cover the rolls.
  4. To assemble rolls, submerge a rice paper sheet in water and gently press down. Transfer immediately to the towel. The paper will still be firm but will soften quickly.
  5. Place two slices of tofu across the rice paper, about 1½ inches from the edge closest to you, leaving 1½ inches bare at the left and right. Place rows of the prepared vegetables above the tofu using about 2 tablespoons of each. First red peppers, carrots, yellow peppers, scallions, red cabbage, then a slice of avocado, about 1½ inches from the far edge. Sprinkle with sprouts or microgreens.
  6. Fold the wrappers in from the sides, up from bottom, then roll up. Put on the platter and cover with a wet paper towel. If serving in more than an hour, wrap tightly in plastic.
  7. For the sauce, in a medium bowl, stir peanut butter, hoisin and sriracha. Stir in 2 tablespoons water, until smooth (stir in more if needed). Serve with rolls.

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