Easy Vegan Spring Rolls with Dipping Sauce
Ingredients
Dipping sauce
- juice of 1/2 lemon
- 1 tablespoon almond butter
- 1 tablespoon soy sauce
- 2 teaspoons agave syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- splash of water
- 1 tablespoon sesame seeds
Veggie filling
- courgette
- carrots
- spring onions
- red pepper
- cabbage
- fresh coriander
Tofu filling
- firm tofu (half a block)
- soy sauce (1 tablespoon)
- nutritional yeast (3 tablespoons)
Spring roll wrappers
- rice paper wrappers
Preparation
In a small bowl, combine all dipping sauce ingredients and mix well
Thinly slice the courgette, carrots, spring onions, red pepper, cabbage, and set aside with fresh coriander
Cut firm tofu into small cubes. Fry in a non-stick pan until lightly crisp on all sides. Turn off the heat, add 1 tablespoon soy sauce and 3 tablespoons nutritional yeast, and mix well.
Dip each rice paper wrapper into warm water for 15-20 seconds until soft and pliable. Remove and place on a work surface, pat dry slightly.
Add a portion of veggie filling, tofu filling, and fresh coriander to the center of the rice paper, then roll up tightly to form spring rolls
Serve the spring rolls with the prepared dipping sauce