Vegan Crunchy Summer Rolls with Peanut Sauce
Ingredients
- fresh mint and basil
- cucumber
- red cabbage
- roasted tofu
- red pepper
- radish sprouts
- rice paper wraps
Peanut sauce
- 3 Tbsp peanut butter
- 1 Tbsp sesame oil
- 1 Tbsp sriracha sauce
- 2 tsp tamari
- 1 tsp minced ginger
- 1 clove garlic, minced
- 2 to 4 Tbsp warm water
- pinch of chili flakes
- black sesame seeds for garnish
Preparation
Roast the tofu until crispy.
Slice the cucumber, red cabbage, and red pepper thinly.
Prepare the fresh mint, basil, and radish sprouts for assembly.
Dip rice paper wraps in warm water until pliable, then add fillings and roll tightly.
Peanut sauce
Mix the peanut sauce ingredients in a bowl.
Add water gradually to thin to desired consistency.
