Fresh Rainbow Rolls

Spring rolls are easy, fresh, and delicious. They can be packed with whatever veggies you might have in your fridge, and when dipped in a peanut sauce, they're absolutely addicting. Even the process of rolling spring rolls is fun. These rainbow rolls are made with a whole rainbow of vegetables and protein. They go nicely by themselves or with some plant-based sushi! By swapping veggies for fish, you are helping to lessen the demand for fish, thus reducing the amount of overfishing that occurs throughout the world.

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RECIPE

INGREDIENTS

Rolls:

- 1 package rice roll wrappers

- 1 block tofu

- 1 bell pepper (red or yellow)

- 1 carrot

- 1 cucumber

- 1 avocado

- 1 head of lettuce (romaine works best)

Sauce:

- 1/3 cup peanut butter

- 2 tbsp tamari or soy sauce

- 1 tsp Thai red curry paste

- 2 tsp maple syrup

- water or coconut milk to thin (if needed)

Pickled Onions/Cabbage:

- 1 medium red onion or 1/2 a head of red cabbage

- 1 cup hot water

- 1/2 cup white wine vinegar

- 1 tbsp maple syrup

- 1 1/2 tsp salt

METHOD

Preparation: Slice the red onion into thin pieces and add into a jar. Add the vinegar, water, salt, and maple syrup and mix. Store in fridge for up to 3 weeks. In a bowl, combine the peanut butter, tamari, Thai red curry paste, maple syrup, and water/coconut milk and mix until smooth. Set aside. Cube the tofu and toss in the peanut sauce. Bake at 400°F for about 15 minutes, or until crispy. An air fryer would work well too. Slice the cucumber, carrot, avocado, and bell pepper into thin strips.

Assembly: Take a large plate and put water on top. Submerge the rice paper wrap and let sit based on the package directions (I did about 1 minute). Once pliable and see-through, place onto a plate and fill with the veggies, tofu, and pickled onions/cabbage. Roll like you would roll a burrito. Dip in extra peanut sauce and enjoy!