(makes 40, gluten free, vegan, oil free)
For the spring rolls:
20 rice paper wraps
1 large carrot, julienned
1 cucumber, peeled & cut into thin strips
4 oz firm tofu, cut into thin strips, frozen and then defrosted
1 avocado, peeled and cut into thin strips
3-4 cups fresh arugula or spinach
1/2 cup chopped fresh basil
dash of lemongrass
dash of ground ginger
Sprinkle a small amount of lemongrass and ginger on the defrosted tofu.
In a large bowl or pan add about an inch of warm water.
Dip 1 rice paper wrap in water and set it flat on a plate. Line a small amount of veggies in a strip down the center of the wrap.
|It should look like this|
Fold left side of wrap over veggies and roll into a tube shape. Cut the tube in half on a diagonal. Repeat with each rice paper sheet, until all veggies are used. That's it!
For the Peanut Chile Sauce:
1/2 tsp hoisin sauce
1/4 cup liquid aminos or soy sauce
1/4 cup natural peanut butter
1 tsp sugar
2 tbsp sriracha sauce
1 tsp rice vinegar
1/4 cup water