By Ashley Thomas
Colorful Veggie Tofu Summer Rolls with Thai Peanut Sauce
4 steps
Prep:30min
Rice paper stuffed with veggies and tofu, and dipped into a delicious Thai peanut dipping sauce.
Updated at: Thu, 17 Aug 2023 12:10:33 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories265 kcal (13%)
Total Fat13 g (19%)
Carbs28.4 g (11%)
Sugars4.5 g (5%)
Protein10.4 g (21%)
Sodium337.9 mg (17%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1cucumber
large, julienne
2carrots
julienne
1red bell pepper
large, julienne
0.25 headpurple cabbage
thinly sliced
1 packagespring roll skins
I used, brand
2 teaspoonssoy sauce
2 tablespoonspeanut butter
3 tablespoonssesame oil
3 tablespoonsrice vinegar
Basil
optional
cilantro
1 packagetofu
sliced into sticks and roasted with soy sauce
Instructions
Step 1
Fill a wide rimmed bowl with water and submerge one rice paper sheet into water for several seconds. Lift out of water and gently massage skin with hands to soften. When slightly soft and slimy, lay out on parchment paper or a plate.
*Skins will gradually soak up water and soften on their own. No need to leave them in the water until completely limp. The more you play around with them, the better you will get!
Step 2
Add a couple slices of each vegetable and tofu in the center of the wrap. Sprinkle with basil and cilantro if using, and roll –think of it as rolling a burrito. Start with the edge near you and place it over the top of the veggies, pulling gently yet tightly to the far edge across from you. Fold in the sides and then continue rolling.
Knife
Step 3
Whisk together soy sauce, peanut butter, sesame oil and rice vinegar until smooth.
Whisk
Step 4
Dip a spring roll into the peanut sauce and enjoy!
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Notes
4 liked
0 disliked
Delicious
Fresh
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Makes leftovers