Red Cabbage, Jicama and Tofu Spring Rolls with Peanut Sauce - Delicious Living
These beautiful spring rolls make a perfect meat-free lunch or dinner.
Ingredients
- FOR THE ROLLS:
- 1 cup thinly sliced red cabbage
- 1 cup julienned jicama
- 1/2 cup mint leaves
- 12 rice paper spring-roll wrappers
- 1 16-ounce block firm tofu, pressed and cut into 3x1-inch strips
- FOR THE PEANUT DIPPING SAUCE:
- 1/2 cup creamy peanut butter
- 3/4 cup warm water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon gluten-free, low-sodium soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 green onions, chopped
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