SUMMER ROLLS + TWO DIPPING SAUCES

SUMMER ROLLS + TWO DIPPING SAUCES

from simple-veganista.com
Entree
15 min
3 servings
166 kcal / serving

Fresh, healthy, easy and versatile, these summer rolls make a perfect for a snack, appetizer or light lunch. Plus, there's two delicious dipping sauces for even more versatility!

Ingredients

  • 6rice papers (preferably the circular sheets)
  • 2 mediumcarrots, cut into matchsticks or 1/4 inch sticks
  • ½cucumber, cut into matchsticks or 1/4 inch sticks
  • ½bell pepper (yellow, red or orange), thinly sliced
  • ¼red cabbage, thinly sliced
  • 1 cupgreens (leafy lettuce, pea shoots, spring salad mix or micro greens)
  • 8 oz.organic tofu (firm or extra firm), sliced (optional)
  • mint, small handful of leaves
  • cilantro, small bunch of sprigs
  • basil (regular or thai), small handful of leaves
  • ¼ cupunseasoned rice vinegar
  • 2 tablespoonswater
  • 2 tablespoonsmaple syrup
  • 1 tablespoontamari or soy sauce
  • 1 clovegarlic, minced or grated
  • 1 inchknob of ginger, minced or grated
  • 1 teaspoonred pepper flakes, or to taste
  • 1juice of
  • ¼ cupnut butter (peanut or almond butter)
  • 2 tablespoonpure maple syrup
  • 2 tablespoonwater
  • 1 tablespoontamari or soy sauce
  • 1 inchknob of ginger, minced or grated
  • 1juice of
  • 1 tablespoonrice vinegar, optional
  • 1 teaspoonred pepper flakes, optional

Directions

  1. 1

    Dipping sauces: Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.

  2. 2

    Fill a large bowl with warm water. Depending on the size of your sheets you can use a shallow pie dish or large bowl or pot.

  3. 3

    Dip the rice paper in the warm water for just 2 – 3 seconds, it should be stiff, and will soften as you begin to work.

  4. 4

    On a non-porous work surface, lay the rice paper sheet and layer the ingredients on the edge closest to you at the 1/3 mark. Start with the leafy greens, carrots, cucumber, tofu, red pepper and herbs (really any way you want to layer is fine).

  5. 5

    After layering the ingredients, ‘tuck and roll’ the edge closest to you, by bringing the edge up and over the fresh veggie mound. Gently but firmly, tuck it under and roll away from you. At the 2/3 mark, fold the ends up onto the roll, and continue rolling tucking them under until the roll is finished.

  6. 6

    Serve with choice of dipping sauce.

  7. 7

    Makes 6 summer rolls, 2 rolls per serving.

  8. 8

    Leftover summer rolls can be stored in the refrigerator for up to 3 days in a covered container and the dressing will last 5 – 6 days. To keep the rolls from sticking together, place a piece of saran wrap, wax or parchment paper between the rolls.