Vegan Summer Rolls with Peanut Sauce
Ingredients
Peanut sauce
- 1/2 cup 8 tbsp Smooth Peanut Butter
- 3 tbsp Rice Wine Vinegar
- 4 tbsp Coconut Milk
- 4 tbsp Soy Sauce
- 2 tbsp Maple Syrup
- 1 inch Fresh Ginger
- 1 clove garlic
Summer rolls
- 8-10 Spring Roll Rice Papers
- 1 Carrot
- 1 Yellow Bell Pepper
- 1/2 Cucumber
- 4-5 Romaine Leaves
- 1/4 Purple Cabbage
- 200 g Block of Tofu
- salt and pepper for seasoning
Preparation
Preheat the oven to 200°C. Cut the tofu into 2cm batons and place on a baking sheet lined with parchment paper. Season with salt and pepper and bake for 15-20 minutes until golden brown.
While the tofu is baking, chop all the vegetables into very thin strips.
Blend all the ingredients for the sauce until completely smooth and set aside.
To assemble the summer rolls, soak the rice paper in lukewarm water until soft, lay on a plate, add tofu and a few pieces of each vegetable, roll to cover the vegetables, fold in the sides, and finish rolling to seal.
Serve immediately and double dip.
