Easy Vegan Summer Rolls (with peanut sauce!)
These easy vegan summer rolls are 100% plant-based and gluten-free. Filled with tofu and veggies, and paired with a creamy peanut sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at healthygirlkitchen.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Whisk
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
- Airtight container
- Refrigerator
Ingredients
- 8-10 rice paper wrappers (brown or white)
- 1 cup spinach (tightly packed, I used Josie's Organics)
- 1 cucumber (julienned)
- ⅓ block tofu (extra-firm, pan-seared until golden brown)
- ½ bell pepper (julienned)
- 1 avocado ( thinly sliced)
- ⅓ cup purple cabbage (julienned)
- ½ cup cilantro (fresh)
- ½ cup carrots (shredded)
- toasted sesame seeds (for garnish)
- 2 tbsp peanut butter (creamy and natural)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (or chili sauce)
- 3 tablespoons coconut aminos
- 1 teaspoon toasted sesame oil
- garlic and ginger powder (sprinkle of each)
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