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