INGREDIENTS:
- Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu
- ½ red pepper, julienned
- 1 large carrot, julienned
- ⅓ -1/2 long English cucumber, julienned
- 3 green onions, thinly sliced on a diagonal
- small handful of baby spinach, gently bunched up and sliced thinly
- ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
- sesame seeds
- 5-10 rice papers (I used 22 cm papers)
Peanut Sauce:
- 2 tbsp soy sauce (or Bragg’s Liquid Aminos – GF)
- 3 tbsp peanut butter
- 1 tbsp sriracha
- 1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
- 1 tbsp sesame oil
- 1 tbsp brown sugar (or maple syrup)
- 1 tbsp sesame seeds
- 2-3 tbsp water to thin
INSTRUCTIONS
Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu:
While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber (you can use a julienne peeler for the carrot and cucumber as well) I aim for slices between 4-5 inches long (but this depends on the size of your rice paper, mine are about 8″ (20 cm).) Thinly slice the spinach and green onion.
Once the tofu has finished baking, place it in the fridge to chill. In the meantime you can mix up the Spicy-Sweet Peanut Sauce (recipe below.)
Cut your chilled tofu into thin strips.
Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water. Grab your sesame seeds and all of your prepped veggies.
Assembly
Soak a single rice paper in the hot water until it’s completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
Gently shake the excess water from the rice paper, lay it straight out onto your work space.
Let it sit for about 30 seconds to absorb any excess water, The papers won’t stick together properly if they’re really wet. Sprinkle some sesame seeds in the center of the wrap.
Lay the julienned vegetables down in the middle of the wrap. Use approximately ⅕ of each ingredients per wrap (use a little more or a little less depening on how many wraps you want to make and how big you’d like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion.
Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.
