These summer spring rolls are a go to for this heat wave. No cooking involved and lots of fresh crunchy produce. You can use shrimp, tofu or just stick to veggies! I love them for an easy quick lunch when I have some veggies to use up in the fridge. And when big spoon roasters sent me this Thai cashew peanut butter I couldn’t resist making these and serving them with a delicious sauce for dipping!
Recipe below: Makes 4
For the rolls -
Mint leaves 12 (3 per roll)
1/2 Avocado, sliced thin
1/2 Mango, sliced thin
1 small Persian Cucumber, sliced thin
1/2 Bell pepper, sliced thin
1 cup Cabbage/carrot slaw, finely shredded
1/3 of a pack Organic extra firm tofu, sliced thin
(Alternatively you could use wild shrimp cut in half length ways - 1 shrimp per roll)
4 Rice paper sheets
For the sauce -
I used 1/3 cup Big Spoon Roasters Thai cashew peanut butter (shop here with code AMBASSADOR-CHLOE10 for 10% OFF your order) but you could also just use an organic clean peanut or cashew butter
1 tbsp tamari (gluten free soy sauce)
1 tbsp fresh lime juice
1 tsp rice vinegar
2 tsp maple syrup
1 tsp sriracha or chili sauce of choice
1/4 cup filtered water
Slice and dice all your veggies and protein of choice.
Wet your rice paper enough that it becomes ply-able but not too much that it breaks apart.
Lay it on a flat surface. Start by adding in your 3 mint leaves in a line.
Then start layering in your tofu and veggies.
Carefully fold in the ends and then roll them up.
Repeat for however many you would like to make.
I made 4 total but you can double this or cut the recipe in half for less!
Then mix up your sauce in a small bowl with a mini whisk and serve with a sprinkle of sesame seeds on top or crushed up cashews or peanuts.
Enjoy this fresh, crunchy and healthy treat!
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