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Thai Spring Rolls with Cashew Dipping Sauce

30-minute Thai Spring Rolls with fresh veggies, basil, and tofu, served with a savory-sweet cashew sauce. A hearty plant-based entrée or side!
6 Servings - 30 min -
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Servings:6  | Calories:232 | Total Fat:8g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 1g
5 %
Total Carb 34g
11 %
Fiber 3g
12 %
Sugars 4g
Cholesterol 0mg
0 %
Sodium 289mg
12 %
Protein 8g
16 %
41% Rice
26% Cashew butter
22% Others combined
9% Extra firm tofu
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tsp finely minced garlic
1/4 cup (64 g) cashew butter (salted - if unsalted, add a bit more tamari)
1 Tbsp (15 ml) tamari (or soy sauce if not GF)
1 Tbsp (15 ml) maple syrup, plus more to taste
1 Tbsp (30 ml) lime juice, plus more to taste
Pinch red pepper flakes
Hot water to thin KALE
2 cups (134 g) kale, torn into small pieces (I also used some green lettuce, which is optional)
1 tsp sesame oil (or sub avocado or olive oil)
1 tsp tamari ROLLS
6 ounces (170 g) extra firm tofu
4 radishes, very thinly sliced (~1 cup | I used this mandolin)
1 cup (150 g) thinly sliced red bell pepper
1 cup (130 g) thinly sliced carrot
1 cup (~60 g) fresh basil, rinsed and dried, large stems removed
6-8 spring roll rice papers (I like this brand)

Directions : View recipe directions on
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