Fresh Spring Rolls
Ingredient List
1 package Spring Roll wrappers (rice paper)
12 oz extra firm non-GMO Tofu**, cooked Chicken or Shrimp, sliced in long strips
1 Cucumber
2 Carrots
1 cup purple cabbage, chopped
1 red Bell Pepper
8 oz sliced mushrooms
Fresh Basil
Fresh Cilantro
Fresh Mint
Dipping Sauce:
½ cup NATURAL peanut butter or almond butter
¼ cup maple syrup or 1/8c agave nectar
¼ cup rice vinegar
½ tsp fresh ginger
2 tsp sesame oil
water as needed for desired consistency
(Combine in blender)
12 oz extra firm non-GMO Tofu**, cooked Chicken or Shrimp, sliced in long strips
1 Cucumber
2 Carrots
1 cup purple cabbage, chopped
1 red Bell Pepper
8 oz sliced mushrooms
Fresh Basil
Fresh Cilantro
Fresh Mint
Dipping Sauce:
½ cup NATURAL peanut butter or almond butter
¼ cup maple syrup or 1/8c agave nectar
¼ cup rice vinegar
½ tsp fresh ginger
2 tsp sesame oil
water as needed for desired consistency
(Combine in blender)
Directions
Slice veggies Julienne style. For the rice papers, soak in warm water for about 20-30 seconds then place in the middle your fillings. Roll up and dip in Peanut Sauce below!
**To prepare tofu, place the tofu between two flat plates or baking pans. Weigh the top with a heavy object, such as a book or can, so that the sides of the tofu bulge slightly, but don’t split. Let stand for 30 minutes.
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- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian
- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian