Vegan Spring Rolls

Vegan Spring Rolls are my favorite go to any time of the year. The fact you can make it vegan or non vegan and put really anything you want into the rice paper. My favorite to put in is veggies and fried tofu. 😋

INGREDIENTS

Rice paper

1 carrot (slice into sticks or shaved)

Pickled yellow radish (long cut sticks)

Red lettuce

Purple cabbage (shredded)

1 Cucumber (cut into sticks or shaved)

1 block of firm or med firm tofu

1 bunch of fresh mint

For dipping sauce:

2 tbsp peanut butter

2 tsp soy or amino acids

1/4 tsp ginger powder

1/4 tsp garlic powder

2 tsp of seseme oil (adjust to taste)

Squirt of siracha

1 tsp Chili obleck (optional)

2 tbsp brown sugar (adjust to desired taste)

Whip well and set aside.

DIRECTIONS

Get a frying pan and heat either vegetable oil or coconut oil in it (these 2 get the right temperature).

While the oil is heating you want to pat dry the tofu with paper towels and cut thin (not too thin) and wide enough to fit in spring rolls. After cutting the tofu pat dry each piece.

Carefully place the tofu in the oil, cook 2-3 min on each side or until desired crispness, tofu will be soft inside. Place on a paper towel to soak up and additional oil.

Next get your rice paper, and wet each one as you make them getting both sides wet.

Place rice paper on plate and place lettuce, and ingredients inside. (See photos below)

Fold on ends and roll.