Vegan Summer Rolls! by plantbasedbirdie
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Recipe: Peanut Sauce
1/2 cup 8 tbsp Smooth Peanut Butter
3 tbsp Rice Vinegar
4 tbsp Coconut Milk
4 tbsp Soy Sauce
2 tbsp Maple Syrup
1 inch Fresh Ginger
1 clove garlic
8-10 Spring Roll Rice Papers
1 Yellow Bell Pepper
4-5 Romaine Leaves
1/4 Purple Cabbage
200 g Block of Tofu
salt and pepper for seasoning
Preheat the oven to 200°C. Cut the tofu into 2cm batons, and place on a baking sheet lined with parchment paper. Season with salt and pepper and bake for 15-20 minutes until golden brown.
While the tofu is baking, chop all the vegetables into very thin strips. This will help them lay nice and flat in the rolls.
To make the peanut sauce blend all the ingredients for the sauce until completely smooth. Set both the sauces aside.
To assemble the summer rolls, soak the paper in lukewarm water until soft, then lay on a plate. Add in some tofu, and a few pieces of each vegetable. Roll the paper over so the vegetables are covered, then fold in the sides and finish rolling so the summer roll is sealed.
Serve immediately, and definitely double dip!