Rainbow Spring Rolls and Dipping Sauce

Servings: 3

Ingredients

Rolls

  • 1 packaged extra firm tofu aprox 6 oz.
  • 4-5 French radishes thinly sliced
  • 1 cucumber peeled and thinly sliced
  • 1/2 red yellow or orange bell pepper (or a combination), sliced
  • 1 carrot sliced
  • 10-12 english peas in the pods OR sugar snap peas, remove ½ of the shell so you see all the peas.
  • 16 basil leaves washed
  • 8 spring roll wrappers insert link to the one I use here
  • 1 handful spinach

Sauce

  • 1 clove garlic minced
  • 1/4 cup sunflower seed butter link here
  • 1 tbs Nama Shoyu
  • tbs  maple syrup or Yacon syrup for lower glycemic
  • tbs  fresh lime juice
  • tbs  warm water to thin more if needed
  • Optional red pepper flakes

Instructions

  • 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. 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. Prepare vegetables and arrange each category on a plate for easy access as you fill your rolls.
  • 4. Dampen a cutting board or other work surface to use as you prepare your rolls
  • 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. Wet your hands and spread the wrapper onto the work surface, trying to smooth out any wrinkles.
  • 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. 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. Lay spring roll seam side down on your platter to serve. Repeat steps 5-8 until you fill all your wrappers.
  • 10. Serve immediately with dipping sauce.


Posted On

October 2, 2018

Fresh Cranberry Orange Sauce

Fresh Cranberry Orange Sauce

Submit a Comment


Your email address will not be published. Required fields are marked *

Recipe Rating




{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
Thirty30 recipe ebook

Want More Recipes?

Check out my New eBook Thirty30 for 30 easy, delicious plant-based meals you can prepare in 30 minutes!

Back to Top