Vegan Summer Rolls With Peanut Sauce
Ingredients
- 12 rice paper wraps
- 3.5 oz. vermicelli rice noodles
- 5.3 oz. tofu
- ½ avocado sliced
- 2 small carrots cut into small sticks
- ½ cucumber cut into small sticks
- 1 cup red cabbage shredded
- About 4 leaves of lettuce or kale washed and cut into 3.5-inch pieces
- Fresh herbs such as cilantro, mint, or basil
For the peanut sauce:
- ¼ cup smooth peanut butter
- 2 Tbsp. soy sauce or tamari
- 3 Tbsp. lime juice
- 2 tsp. toasted sesame oil
- 2 Tbsp. agave syrup
- 2 tsp. sriracha or chili paste or more to taste
- 1 tsp. fresh ginger finely grated
- A bit of water to thin out the sauce as desired
Instructions
- Place rice noodles in a bowl and pour boiling water until they’re covered. Let them soak for 10-15 minutes, then drain and rinse with cold water and set aside.
- Cut tofu into thin slices and pan-fry until golden brown on both sides. Set aside.
- Make sure you have all the vegetables prepped and your workstation set up.
- Fill a shallow dish with cold water. Dip a rice paper wrap into the water for a few seconds until it softens. Place the wrap on a clean, flat surface.
- Layer the herbs, lettuce, rice noodles, tofu, and veggies onto the wrap, leaving about 1-2 inches of space on either side.
- Fold the sides of the wrap in, then roll the wrap tightly from the bottom up. Repeat with the remaining ingredients until you've used them all up.
- To make the peanut sauce, whisk together the peanut butter, soy sauce, sesame oil, lime juice, agave syrup, sriracha, and ginger, until smooth. Then add a little water to thin it out, but leave it thick enough for dipping.
- Serve the rolls with the peanut sauce for dipping. Enjoy!
Video
Nutrition
Calories: 206kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 393mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1914IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 2mg