Rainbow Summer Rolls with Dipping Sauce
Ingredients
For the rolls
- rice paper
- lettuce
- cucumbers
- carrots
- avocado
- marinated tofu/tempeh
- papaya/mango
- pomegranate seeds
- red cabbage
For the sauce
- 1 Tbsp peanut butter
- 2 tsp soy/tamari sauce
- 1 garlic clove, minced
- 1/2 tsp hot sauce (like sriracha)
- 2-4 Tbsp hot water (depends on desired consistency)
Preparation
Prepare the dipping sauce by whisking together peanut butter, soy sauce, minced garlic, hot sauce, and hot water until smooth and desired consistency is reached.
Chop or slice the vegetables, fruits, and marinated tofu or tempeh into thin, manageable pieces for rolling.
Fill a shallow dish with warm water and soak one rice paper wrapper at a time until soft and pliable, about 10-15 seconds.
Lay the softened rice paper on a clean surface and arrange a selection of fillings in the center, such as lettuce, cucumbers, carrots, avocado, marinated tofu or tempeh, papaya or mango, pomegranate seeds, and red cabbage.
Fold the sides of the rice paper over the fillings and roll tightly to form a secure summer roll.
Repeat with remaining ingredients and serve the rolls immediately with the prepared dipping sauce.
