Fresh Spring Roll with Tofu & Peanut Sauce

SARSAYA® Oyster Sauce


  • 10 pcs. (130g) Tofu, sticks
  • 1/4 cup (32.5g) Cornstarch
  • 2 cups (500ml) Cooking oil
  • 1 pack (30g) SARSAYA® Oyster Sauce
Spring roll:
  • 10 pcs. (83.2g) Rice paper
  • 1 cup (250ml) Water, hot
  • 2 cups (100g) Lettuce, chopped
  • 3/4 cup (60g) Carrot, thin strips
  • 3/4 cup (60g) Cucumber, thin sticks
Peanut Sauce:
  • 1/2 cup (125g) Peanut butter, creamy
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 4 tsps. (20g) Sugar, brown
  • 1 Tbsp. (15ml) Sesame oil
  • 1/2 cup (125ml) Water, hot
Garnish (optional):
  • 5 pieces (50g) Lime, wedges


  1. DREDGE & DEEP-FRY. Dredge tofu sticks with cornstarch evenly. Heat oil in a pan and fry tofu until golden brown then remove excess oil in a colander.
  2. COAT. Using a brush, coat tofu sticks with SARSAYA® Oyster Sauce, set aside.
  3. WRAP. Submerge rice paper for few seconds in water then lay flat in a plate or chopping board. Pile lettuce, carrots, cucumber (about 1 tbsp. each), and 1 pc. tofu on the center of the rice paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Repeat this step until all the remaining rice paper and fillings have been used. Set aside.
  4. COMBINE. In a bowl combine peanut butter, SARSAYA® Oyster Sauce, sugar, sesame oil, and water. Using a whisk, mix well until the consistency is smooth.
  5. SERVE. Place fresh springs rolls on a serving plate then serve with the peanut sauce. Optional to put lime wedges on the side. Enjoy!

Cooking Tips

In wrapping the spring roll, put the hot water on a shallow dish so that the rice paper can be easily submerged.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 2 pcs. spring roll, 2 Tbsps. sauce (173g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

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Good to Know Nutrition Facts

Tofu is a good substitute for meat since it has lower saturated fat content.


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