Vegan Summer Rolls
Theres something about biting into a sticky, crunchy, summery fresh roll that just makes you feel lighter and healthier. These summer rolls are bursting with flavor from fresh basil, bean sprouts, sweet carrots and peanuts. You can add chicken or shrimp to these if you’d like, but I prefer them with tofu. The key to these spring rolls is less is more when it comes to the tamari and peanut sauce, more is more with the produce – these taste AWESOME with a lot of fresh basil and crisp vegetables.
- Start by setting up your work station. You will need a plate with all of your fillings arranged – spinach, purple cabbage, bean sprouts, carrot shreds, fresh basil, and a simple thai peanut sauce.
- Next fill a large bowl with warm water for wetting your rice wrappers
- Have a clean surface ready to make your rolls on, some paper towels for drying off extra water, and one more plate to serve your finished creations.
Spring roll wrappers (can find these in the ethnic aisle of most food stores)
Extra firm cubed organic tofu
1 cup sliced shitake mushrooms
1/2 cup peanuts
1-2 Tbsp tamari
1 tsp sesame oil
Handful fresh baby spinach
Handful purple cabbage, shredded
Handful bean sprouts
Handful shredded carrots
small bunch fresh basil
In a pan heat 1 tsp sesame oil, add shitake mushrooms, drained tofu, and peanuts. Add tamari. Stir fry for a few minutes until tofu and mushrooms are cooked. Let cool.
Working one roll at a time, dip rice wrapper into warm water for 10 seconds, gently removing place wrapper on plate and blot dry with paper towel. Fill center of wrapper with a few tbsps stir fry mixture, a few pieces spinach and basil, some bean sprouts, cabbage, and carrots. Drizzle about 1/2 tsp peanut sauce on top. Fold in the top and bottom sides of the wrapper, then roll wrapper shut. Place finished roll on separate plate and begin next roll.
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