Rainbow Spring Rolls and Dipping Sauce

Rainbow Spring Rolls and Dipping Sauce
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Rolls
  1. 1 packaged extra firm tofu (aprox 6 oz.)
  2. 4-5 French radishes, thinly sliced
  3. 1 cucumber, peeled and thinly sliced
  4. 1/2 red, yellow or orange bell pepper (or a combination), sliced
  5. 1 carrot, sliced
  6. 10-12 english peas (in the pods) OR sugar snap peas, remove ½ of the shell so you see all the peas.
  7. 16 basil leaves, washed
  8. 8 spring roll wrappers (insert link to the one I use here)
  9. 1 handful spinach
Sauce
  1. 1 clove garlic, minced
  2. 1/4 cup sunflower seed butter (link here)
  3. 1tbs Nama Shoyu
  4. 1 tbs maple syrup (or Yacon syrup for lower glycemic)
  5. 1 tbs fresh lime juice
  6. 2 tbs warm water to thin, more if needed
  7. Optional red pepper flakes
Instructions
  1. 1. Cut tofu into thin strips and then press between sheets of paper towels or other absorbent towels for 5-10 minutes to remove excess water.
  2. 2. Prepare the sauce by combining the ingredients and whisk until smooth. Sauce should have a semi-thick consistency when finished. Taste and adjust for flavor as desired, then place in bowl for serving.
  3. 3. Prepare vegetables and arrange each category on a plate for easy access as you fill your rolls.
  4. 4. Dampen a cutting board or other work surface to use as you prepare your rolls
  5. 5. Pour hot water into a skillet pan, cool a bit, then add one spring roll wrapper to the pan, making sure it is submerged for about 4-5 seconds. You will have to experiment a bit. Don’t let the wrapper get too soft or it will be sticky and difficult to work with.
  6. 6. Wet your hands and spread the wrapper onto the work surface, trying to smooth out any wrinkles.
  7. 7. Add your fillings now, starting with the most colorful veggies first (, peas at the bottom, radish, peppers, carrots, cucumbers, then tofu, basil and spinach).
  8. 8. After wrap is filled, fold the left side over the middle, the bottom up and the top down and then roll as tightly as you can to seal and complete.
  9. 9. Lay spring roll seam side down on your platter to serve. Repeat steps 5-8 until you fill all your wrappers.
  10. 10. Serve immediately with dipping sauce.
Nourished Body and Mind https://nourishedbodyandmind.com/

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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