RAINBOW SPRING ROLLS

Spring rolls are an easy way to get in a colorful array of nourishing foods that you can enjoy just in time for spring. The ginger peanut sauce is the perfect dipping sauce to fully round out the spring rolls and make them even more satisfying.

Course: Appetizer

Cuisine: Asian

Keyword: vegan

Ingredients

SPRING ROLLS:
Rice paper
Bell peppers of all colors sliced vertically
Shredded carrots
Cucumbers sliced vertically
Rice noodles
Baked tofu
Avocado thinly sliced
Lettuce butter lettuce or romaine
Cilantro
Fresh mint
GINGER PEANUT SAUCE:
1/2 cup powdered peanut butter
1 1/2 Tbsp coconut aminos or soy sauce
2-3 Tbsp maple syrup or coconut sugar
1 1/2 tsp red chili paste
1 tsp fresh grated ginger or powdered
1/2 lime juiced

Instructions

To make the tofu, marinate the tofu in coconut amino‘s or soy sauce for 30 minutes. Then roll the tofu in arrowroot flour. Place on parchment paper and pop into the oven at 350°F for 15 minutes. Then flip them over for 10 more minutes. Set aside with the other spring roll fillings.
In a large round dish, add some water and then submerge the rice paper, individually, for 10 to 20 seconds.
Carefully place the rice paper on a cutting board or plate. Then neatly place your rainbow of ingredients in the center. Carefully roll the rice paper, as you would with a burrito. The tighter you roll the spring rolls, the neater and more uniform that they will look.
Set the spring rolls aside to then prepare the peanut sauce. This will allow the spring rolls to set before you slice then in half.
To make the ginger peanut sauce, add all of the ingredients to a bowl and mix.
You can store the leftover ingredients and even the spring rolls in the fridge for up to five days.
Enjoy!

Notes

These are great to keep in the fridge for a healthy, quick snack!
Have fun with finding all of the tasty plant foods that you can make spring rolls out of!
Add vegan chicken instead of tofu!