Description
Rainbow Spring Rolls with Peanut Dipping Sauce
Ingredients
Scale
- Peanut Sauce:
- 2 tbsp peanut butter
- 1 tbsp water
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp chili flakes
- Tofu:
- 1 package of organic tofu
- 2 tbsp avocado oil
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey
- Rice paper wrappers:
- 1/2 cup purple cabbage, shredded
- 1/2 cup shredded carrots
- 1/2 cup sliced red peppers
- 1/2 cup spinach leaves
- 1/2 cup chopped green onion
- 1/4 cup fresh cilantro
- Peanut Sauce:
- 2 tbsp peanut butter
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp chili flakes
Instructions
- Start by preparing the peanut sauce.
- Mix all ingredients together in a bowl, set aside.
- Drain your tofu, pat dry with a paper towel, and cut into strips.
- Heat your avocado oil in a frying pan.
- Place your tofu strips in the pan and cook on medium heat until golden on each side.
- While your tofu cooks, mix together your soy sauce, honey, and sesame oil in a bowl.
- Once your tofu is cooked, toss into the sauce. Set aside.
- Now its time to get rolling!
- Soak 1 rice-paper round in warm water until pliable, 30 seconds to 1 minute.
- Using your hands, press your rice paper round onto a large plate until flat on the plate.
- Arrange a small mound of your vegetables and tofu in the center of your wrap. Make sure not to over-stuff it!
- Place your plate so your stuffing is facing vertical towards you. Fold in the top and bottom of the rice paper over the top and bottom of your stuffing, and pat down.
- Now flip your plate 90 degrees, fold edge of wrapper you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
- Cut and serve with your peanut sauce!
Nutrition
- Serving Size: 1 roll
- Calories: 55
- Sugar: 3g
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g