Vegan Spring Rolls

Prep Time: 15-20 minutes Cook Time: 10 Minutes Serving Size: 10 rolls

Ingredients:

10 rice paper/spring roll sheets
1 cucumber, sliced thinly
1 bunch of cilantro
1 medium carrot, shredded
1 ½ cup butter lettuce
1 head of red cabbage
1 package of thin rice noodles
1 block of extra-firm tofu
2 tbsp sesame oil
3 tablespoons soy sauce
1 tsp black pepper
Pinch of salt

Peanut Sauce Ingredients:

½ cup sunflower butter or nut butter of choice
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 clove garlic, minced
1 tsp sriracha or any chili sauce
3-4 tbsp of warm water

Directions:

Open the tofu package and drain the water out. Place the block on a plate and squeeze dry with a paper towel. Set half the block aside. Cut the remaining pieces into horizontal strips.
Heat a pan to medium heat and add oil. Place the tofu evenly in the pan and cook on both sides for a few minutes until slightly crispy. Season with soy sauce and pepper until soaked in. Set aside tofu to cool.
Boil water in a pot or in a kettle. Pour over the rice noodles in a bowl, covering the noodles with water. Let them soak for 8-10 minutes and stirring them occasionally until they are fully cooked. Drain and set aside.
Thinly slice or shred the cucumber, carrot, cabbage, and lettuce. Set aside.
Assemble the ingredients as the spring rolls must be rolled quickly. Take out all the rice paper. Have a wide bowl of warm water ready. Soak the rice paper for 5-10 seconds and lay out on a cutting board.
Lay out the cucumber, carrot, cabbage cilantro and rice noodles in the middle of the soaked rice paper wrap leaving an inch on each side. Fold the sides in and the bottom of the rice paper up to roll up the vegetables, leaving the top flap down. Lay 3-4 tofu pieces slightly above the pile of vegetables and then roll the top flap over to encase the tofu and the vegetables into a spring roll. Repeat until all 10 rolls are made. Set them an inch apart from one another on a plate so they don’t stick together.
Make the peanut sauce by combining all the ingredients except the warm water. Stir until combined and slowly pour in the warm water a tablespoon at a time until the sauce is slightly thick. Dip the spring rolls in the sauce and enjoy!