VEGAN SPRING ROLLS
Ingredients
- 1 baked tofu package, thinly sliced
- 1/2 – 1 C cucumber, peeled and sliced into half moons
- Fresh basil
- Rice paper wraps
Sauce
- 1 C gluten-free tamari soy sauce
- 1/2 C peanut butter
- 1/4 C molasses (optional, but yummy)
- 1.2 C rice wine vinegar
- 2 tsp dark or toasted sesame oil
- 1 clove garlic, minced
- 1 tsp red pepper Chinese hot sauce (optional)
- 1/8 tsp black pepper
Directions
Mix together sauce ingredients.
Put warm water in a wide bowl. Dip rice paper in warm water for 20-30 seconds. Place moist rice paper on plate or cutting board.
Line up tofu and cucumber 1/3 way from bottom. Add dollop of peanut sauce and one basil leaf on top of tofu & cucumber.
Grab the sides of the rice paper and fold in; then fold the paper from the bottom. Continue to roll and fold until you have a full roll.
Cut at a diagonal for two pieces and place on a serving plate. Serve immediately or place a moist paper towel over rolls to serve a bit later.
