Easy Seaweed Spring Rolls with Peanut Sauce
Ingredients
- 2 firm tofu
- 2 tbsp cornstarch
- 1 tbsp nutritional yeast
- 1 cup purple cabbage
- 1 small carrot
- 1 cucumber
- Lettuce
- Few pieces of seaweed
- Crispy garlic
- Rice paper wrappers
Dipping sauce
- 2 tbsp peanut butter
- 1 tbsp vegan mayo
- 1 tsp soy sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp sesame oil
- 1 tbsp warm water
- Toasted sesame seeds
- Salt and pepper to taste
Preparation
Mix 2 tbsp cornstarch and 1 tbsp nutritional yeast, coat the tofu with the mixture, bake at 375°F for 30-35 minutes until desired crunch, then cut into strips.
Prepare vegetables by thinly slicing 1 cup purple cabbage, cutting 1 small carrot and 1 cucumber into strips, and washing lettuce then patting dry with a kitchen towel.
To make the rolls, fill a rimmed plate or bowl with warm water, submerge a rice paper wrapper for 6-8 seconds, lay it flat, place a sheet of seaweed on it, add tofu, fresh vegetables, and crispy garlic, then roll tightly.
Serve the spring rolls with the dipping sauce for a tasty and healthy meal.
Sauce
In a small bowl, combine 2 tbsp peanut butter, 1 tbsp vegan mayo, 1 tsp soy sauce, 1/2 tsp cayenne pepper, 1/2 tsp sesame oil, 1 tbsp warm water, toasted sesame seeds, and salt and pepper to taste, then whisk together until smooth.
