Vegan Fresh Rolls
Serves 4-6
Ingredients
This recipe was added to your favourites! Find it under Recipes > My favourite recipes
Rolls
- Avocados, peeled, pitted and sliced
- Cucumber, julienned
- Carrot, julienned
- Fresh mango, peeled and julienned
- Red pepper, julienned
- Iceberg lettuce, shredded
- Fresh basil leaves
- Fresh Coriander
- Organic Firm Tofu, cubed
- Lime juice
- Round Rice Paper Wraps
Healthy Peanut Sauce
- 1 tablespoon tahini
- 2 tablespoons organic peanut butter (crunchy or smooth!)
- 2 tablespoons quality maple syrup
- 2 tablespoons filtered water
- 1 tablespoon olive oil
- 1 tablespoon raw apple cider vinegar
- Lemon juice from ½ lemon
- 1 teaspoon tamari
- Pinch of salt
- 1 teaspoon Sriracha
Preparation
- First, prep all of your veggies and fruits and place them on a large plate or separate small plates or bowls. Squeeze fresh lime juice over the avocado slices and some of the fresh veggies.
- Next, fill a large mixing bowl with water and place your rice paper wraps next to the bowl. Make sure you have a work station set up with either a large plate or clean cutting board set up for rolling. Place it near your water bowl and surround it with the prepped fruits and veggies.
- Take one sheet of rice paper and submerge it in the water bowl until it becomes soft and loses its stiffness.
- Place the soft rice paper sheet on your plate and cutting board, then begin to fill the centre with your fruits and veggies. I like to place the lettuce first followed by basil leaves, coriander, cucumber, carrot, mango, red pepper, avocado slices and tofu.
- Take one side of the rice paper and wrap it over the ingredients, fold in the sides and then continue to roll until sealed.
- Place your roll onto a platter or plate. You can either leave it whole or cut it in half.
- Continue the process until you’ve made enough, or used up all of your rice paper wrappers or ingredients.
- For the Healthy Peanut Sauce, place all sauce ingredients into a small jar or container, then shake until well combined.
- Pour the sauce into a small bowl and serve with the rolls as a dipping sauce.
Credit
Gracie Carroll
