Rainbow Spring Rolls - #foodbyjonister
Colorful and plant-based rainbow spring rolls served with a creamy peanut butter dipping sauce! This recipe is gluten free and vegan.
Ingredients
- Spring Roll Rice Wrapper: 8
- Fresh Basil Leaves: 16
- Sprouts: 0.5 cup
- Romaine Lettuce: 4 leaves, sliced in half
- Baked Tofu: 4o ounces, sliced
- Carrots: 2, peeled and thinly sliced
- Bell Peppers: 3 large, thinly sliced
- Purple Cabbage: 0.5 cup, thinly sliced
- Roasted Peanuts: 2 Tablespoons
- Creamy Peanut Butter: 0.25 cup
- Coconut Aminos: 1 Tablespoon
- Rice Vinegar: 2 teaspoons
- Toasted Sesame Oil: 1 teaspoon
- Chili Garlic Sauce: 1 teaspoon (or more if you like it spicy)
- Hot Water: 1 Tablespoon
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