MA Spring Rolls with Yuba Strips & Peanut Sauce

What You’ll Use

Yuba sheets

Mint 

Rice paper wrappers

Cooked rice noodles 

Shredded carrots 

Pea shoots 

Peanut sauce 

Rinse the yuba sheets under warm water to separate, cut them into wide strips about ½-inch thick, then separate the strips. Pick the mint leaves and toss the stems. Fill a bowl with cold water to soften the rice paper wrappers. Line up the wrappers, noodles, yuba, carrots, pea shoots, and mint on the counter. Once ready to roll, working with one wrapper at a time, dip it briefly in the water to soak. Place it on a board and let the wrapper continue to soften. Line up pinches of the noodles, yuba, carrots, pea shoots, and mint. Fold in the sides, then roll it up snugly, like a burrito. Continue wrapping and rolling to build the remaining spring rolls. Transfer the spring rolls to plates and serve, with the peanut sauce for dipping.

Make-Ahead Instructions



Step 1 

To prep the salad, preheat the oven to 400°F. Line a sheet pan with foil or parchment. Trim half of the asparagus (1 bunch), snapping off any woody ends, and cut the asparagus into bite-sized pieces. Pile the asparagus on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the asparagus is tender-crisp, 15 to 20 minutes. Let cool, transfer to an airtight container, and refrigerate. 

Step 2 

Meanwhile, rinse and drain the chickpeas. In a small bowl, combine the juice of ½ lemon, 1 tablespoon olive oil, and the chickpeas, and season with salt and pepper. Transfer the marinated chickpeas and the remaining ½ lemon to airtight containers and refrigerate. 

Step 3

To prep the stir-fry, remove the tofu from the packaging, and press it between paper towels to remove any excess moisture. Cut the tofu into large dice. Cut the mushrooms in half or leave whole, depending on size. Trim the remaining half of the asparagus (1 bunch), snapping off any woody ends, and cut the asparagus into bite-size pieces. 

Step 4

In a large frying pan or wok over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the tofu and stir-fry until golden, 8 to 10 minutes. Transfer to a plate lined with paper towels and set aside. 

Step 5

Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the mushrooms and stir-fry until they release their liquid and begin to brown, 5 minutes. Add the asparagus and stir-fry until nearly tender-crisp, 2 minutes longer. 

Step 6

Return the tofu to the pan with the vegetables, drizzle with the stir-fry sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Season to taste with soy sauce. Let cool, transfer to an airtight container, and refrigerate. 

Step 7

To prep the spring rolls, bring a pot of water to a boil. Add the rice noodles and cook until tender, 2 minutes or according to the package instructions. Drain the noodles and rinse in cold water to stop the cooking. Drizzle with 1 tablespoon vegetable oil and toss to separate the strands and prevent sticking. Transfer to an airtight container and refrigerate.

Contains: eggs, tree nuts, peanuts, wheat, soy.