Spring in a Roll
4
servings20
minutes10
minutes250
kcal30
minutesSpring rolls are not only tasty, they’re also a really fun family activity! A variety of fresh veggies make the perfect fillings, so any time of year, you’ll be able to find limitless options for what to stuff into these delicious rolls. The sauce makes them “next level,” so be sure to make enough of it!
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Ingredients
8 small or large rice paper rolls
1 cup shredded red cabbage
1 block drained and pressed organic extra firm tofu cut into 1/4 inch wide strips
1 cup very thinly sliced cucumbers (persian work best)
1 cup shredded carrots
1 thinly sliced avocado
1 thinly sliced red pepper
1 cup washed whole mint leaves
1 cup washed cilantro leaves and tender stems
1/2 package rice noodles
3 tbsp sliced green onions
- Peanut Dipping Sauce
1/2 cup peanut butter
3 tbsp soy sauce or tamari
1 tbsp rice wine vinegar
1 tiny pinch cayenne powder
1 tbsp maple syrup
3-4 tbsp water (may need less or more depending on the PB thickness)
Instructions
- Dry Searing Tofu
- Heat a pan up till it is very hot then take your sliced tofu and put it on the pan. Let it cook until you were able to flip it in the dry pan. A nonstick pan works better for this. If you try to flip it too early, it will be stuck to the pan.
- Water Setup
- Heat some water 1 inch deep in a pan on your stove. The rice paper rolls will need to fit flat in the pan. The water should be warm but not too hot to dip your fingers in. You could also microwave some water or use instant hot and put it in a pan. Turn off the heat.
- Roll Assembly
- Dip the flat rice paper in the water for three seconds and pull it out. It will still be firm. Put it down on a plate and add the mint leaves and cilantro first. We like to have these against the rice paper so that you can see them when you roll them. It looks pretty.
- Add whatever other ingredients you want followed by the rice noodles. Do not overstuffed these or the wraps will break and they can be a giant mess.
- Let the rolls sit as you make the others. Use a sharp knife dipped in water to cut all the rolls in half. They are a little messy this way so if kids are eating these rolls, sometimes it’s easier not to cut them.
- Sauce
- Add all the ingredients together – except for the water – and whisk. Slowly whisk in a bit of water until the sauce is thin enough to be able to dip, but thick enough to stick to the roll. Add the cayenne at the end and it’s only a tiny little sprinkle to give a little heat to the sauce. The cayenne is totally optional!
Recipe Video
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
- This recipe was prepared during Episode 11 of Cook Live with Chrissy and Dr. Kristi. Find out when the next episode will stream and join us live to watch, cook along and participate in our episode giveaway!
