• Alison Elliott

Healthy Vegan Tofu Summer Rolls


Total Time: 30 Minutes


Tofu Marinade

Peanut Dipping Sauce


Summer Roll Stuffing Ingredient Options:

Bell pepper (thinly sliced)

Avocado (sliced)

Spinach or butterhead lettuce

Edible flowers

Fresh cilantro

Mango (sliced)

Jalapeño (sliced and deseeded)

Cucumber (sliced)

Carrot (sliced/shredded)

Green onion (chopped)


Summer Roll Ingredients:

Brown rice spring roll wrapper

Big bowl of medium hot water

Wet towel

Cutting board


Method:

Follow the tofu marinade recipe first. As well as the recipe for the peanut dipping sauce.


Then, chop up any ingredients you want to stuff your summer roll with. Leave the edible flowers, spinach, butterhead and cilantro as is.


Soak a brown rice spring roll wrapper in the big bowl of medium hot water. The wrapper should become flimsy. Lay the soaked wrapper on top of a damp towel. Use the edible flowers, spinach, butterhead and cilantro first when layering your summer roll. Next add the cooked tofu. Then put your desired stuffings on. Be careful not fill the summer roll up too much. Fold the wrapper over the summer roll stuffings horizontally. Then fold in the sides of the wrapper. Finally fold the last flap over and use the cutting board to cut the summer roll into two pieces. Enjoy with the Peanut Dipping Sauce.


These do not store well in the fridge.


Serving Size: 8-12

Varies depending on your stuffings.