These vegan summer rolls are light, fresh and delicious. The peanut sauce is a game changer when paired together. 100% plant-based, gluten-free and oil-free.
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 8summer rolls
Ingredients
8-10rice paper wrappersbrown or white rice wrappers
1cuptightly packed spinachI use Josie's Organics
1julienned cucumber
1/3block of extra firm tofupan-seared until golden brown
1/2julienned bell pepper
1thinly sliced avocado
1/3cupjulienned purple cabbage
1/2cupfresh cilantro
1/2cupshredded carrots
toasted sesame seedsfor garnish
Peanut Sauce
2tbsp peanut butter
1tbsprice vinegar
1tspsriracha or chili sauce
3tbspcoconut aminos
1tsptoasted sesame oilomit if you're oil-free
sprinkle of garlic and ginger
Instructions
First, slice and prep all of the veggies. Cut tofu into strips and pan sear in a non-stick pan until golden brown on each side.
You need three plates. Set up in an assembly line. Add warm or hot water to one of the plates. Immerse rice paper wrapper in water for 15 seconds then transfer to the next plate. Add fillings to the center of the wrapper. Fold each side over and roll like a burrito. Wrap tightly. Add the summer roll to the third plate as this is the serving plate.
Repeat process until you've used all of your fillings! Make the peanut sauce by mixing all of the ingredients together.