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Japchae Spring Rolls With Sunbutter Sauce

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Japchae Spring Rolls with Sunbutter Sauce are a fresh fusion of Korean and Vietnamese cuisines, featuring chewy glass noodles, crisp vegetables, and savory marinated tofu wrapped in rice paper. A creamy, nut-free Sunbutter sauce adds the perfect finishing touch, making this dish both allergy-friendly and full of flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 spring rolls
  • Category: Appetizer
  • Method: No-Cook / Pan-Fry
  • Cuisine: Korean-Vietnamese Fusion
  • Diet: Vegan

Ingredients

  • 1/3 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sesame oil
  • Juice of 1 lime
  • 1 teaspoon garlic powder
  • 2 tablespoons brown sugar
  • 7 ounces firm tofu, pressed and cut into 1/4-inch thick strips
  • 8 rice paper wrappers
  • 1 large bowl of warm water (for softening wrappers)
  • 3 cups cooked glass noodles (sweet potato noodles)
  • 1 cup fresh spinach, roughly chopped
  • 1 cup carrots, julienned
  • 1 cup shiitake mushrooms, sliced
  • 1/2 cup Sunbutter (sunflower seed butter)
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon agave syrup
  • 1 teaspoon sesame oil (for sauce)
  • 2 tablespoons water (adjust for consistency)

Instructions

  1. In a large bowl, whisk together soy sauce, olive oil, rice wine vinegar, sesame oil, lime juice, garlic powder, and brown sugar to make the marinade.
  2. Add tofu strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 10 minutes.
  3. Cook the glass noodles according to package directions. Drain and set aside.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook marinated tofu for about 4 minutes per side, until golden and crisp. Remove and let cool.
  5. Prepare the Sunbutter sauce by whisking together Sunbutter, soy sauce, agave syrup, sesame oil, and water until smooth. Adjust water as needed for desired thickness.
  6. Dip one rice paper wrapper into warm water for a few seconds until soft and pliable. Lay it flat on a clean surface.
  7. Layer tofu, glass noodles, spinach, carrots, and mushrooms in the center of the wrapper.
  8. Fold the sides inward and roll tightly from bottom to top, like a burrito. Repeat with remaining wrappers.
  9. Serve the spring rolls with the Sunbutter dipping sauce on the side.

Notes

  • Substitute tofu with tempeh or seitan for a different texture.
  • Add fresh herbs like mint or cilantro for extra freshness.
  • Mix in sriracha or chili flakes for a spicy kick.
  • Wrap rolls in damp paper towels and refrigerate for up to 2 days.
  • Do not freeze or reheat; best enjoyed fresh or at room temperature.

Nutrition

Find it online: https://savorymomskitchen.com/japchae-spring-rolls-with-sunbutter-sauce/