Fresh Spring Rolls

Typically you’d think a page that’s kind of focusing on the not-so healthy, vegan munchie foods would have deep fried spring rolls. Don’t get me wrong, I would eat those kind every day, but once I discovered the fresh ones and how amazing they are dipped in…….you guessed it, peanut sauce!! Spring rolls are typically an appetizer, but if you eat a bunch, they totally could qualify as a whole meal!! Enjoy!

Ingredients:

rice paper wraps
2 or 3 large carrots
1/2 cucumber
1/2 block tofu, drained and pressed
vermicelli noodles
marinade for tofu (optional – I’ve marinaded them in soy sauce/vegetarian oyster sauce before, but this time I used some peanut sauce, mixed with extra water so it’s runnier)
1/2 C cilantro
Spicy Peanut sauce for dipping (recipe below)
Purple cabbage is a common ingredient (I didn’t have any!), washed and sliced thin

Directions:

Slice tofu thinly. In a bowl cover with marinade (if using) and place in fridge for at least an hour (I did mine overnight)
Prepare noodles a
ccording to package.
Chop veggies into thin slivers, no more then 4″ long
One by one, place a rice paper into a bowl of warm water for a few minutes.
Place wrap on cutting board and place about 1/4 C noodles in the centre.
Top with veggies, tofu and 3 or 4 cilantro pieces.
Gently fold over one side of wrap and tuck it around the pile. Folding in the ends as you roll, roll up the rest of the wrap – like a burrito!
Continue until all are done. These are best eaten right away to be as fresh as possible. The wraps will taste thicker the longer they sit.
Eat with the best spicy peanut sauce – below!

Ingredients for Spicy Peanut Sauce

1/2 C natural peanut butter (or at least try for an unsweetened or less sugar kind)
2 tsp maple syrup
2 Tbsp soy sauce (or you can use tamari)
1 Tbsp rice vinegar
1/3 C water (ish)
1 clove garlic, minced
2 tsp ginger, minced
1 Tbsp sriracha (optional or use more/less)

Directions: