Tofu Spring Rolls with Peanut Sauce (V)
Makes 8 spring rolls
For the spring rolls:
- 8 spring roll wrappers
- 8 large basil leaves
- 11⁄2 cups purple cabbage, shredded
- 8 ounces baked tofu, cut into strips
- 1 red bell pepper, cored and thinly sliced 1 cup shredded carrot
- 1 small bunch of cilantro
For the peanut sauce:
- 1⁄2 cup Thai and True Peanut Sauce 1 tablespoon water
- 1 teaspoon lime juice
- 1⁄4 teaspoon tamari
- Pinch of red pepper flakes
Pour warm water on a shallow plate and set it next to your spring roll ingredients.
Submerge one of the spring roll wrappers in the water and allow it to soak for about 90 seconds, until just softened. Transfer the spring roll wrapper to a clean workspace.
Place a basil leaf in the center of the spring roll wrapper followed by purple cabbage, tofu, bell pepper, shredded carrot, and cilantro.
Fold the two shorter sides of the spring roll wrapper up and over the ingredients to meet in the middle. Then pick up the end of the spring roll wrapper closest to you and lift it up and over the ingredients, carefully tucking and rolling until the tofu and veggies are completely wrapped. Set the spring roll aside and repeat with the remaining ingredients.
Combine the Thai and True Peanut Sauce, water, lime juice, tamari, and red pepper flakes in a small bowl and whisk to combine. Adjust the flavors to taste.
Arrange the spring rolls on a platter and serve with peanut sauce for dipping. Enjoy!
By Kate Kasbee from Well Vegan