Vegan Spring Roll Recipe Thai Style

Vegan Spring Roll Recipe Thai Style: This Thai recipe for vegan spring rolls is easy to make and a delight for hot summer meals. If you are short on time then opt out of making the sauce and instead, purchase pre-made sauces. Thai Peanut Sauce and Sweet and Sour sauces compliment thee spring rolls well. Most markets carry these in the Asian section.

If you are not vegan, this recipe can easily be adapted by replacing the tofu with another protein. Favorite choices are chilled, cooked shrimp, or shredded beef or chicken. If your budget permits, always opt for free-range, organic, humainly-raised meats, and even better go for locally raised to your town.

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Fresh Vegan Thai Rolls

Servings

Ingredients

• 1/2 cup carrots thinly sliced
• 1/2 cup Red pepper Red pepper
• 1/2 cup red cabbage thinly sliced
• 1/2 bunch cilantro
• 1/2 bunch mint
• 1 package of brown rice noodles
• 1 package of rice paper sheets
• 8 ounces extra firm tofu, drained and sliced
• 2 tbsp seasame oil
• 3 tbsp conrnstarch
• 2 tbsp soy sauce (or coconut aminos)

Dipping sauce

• 1/4 cup + 2 tablespoons peanut butter
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp agave
• 1 tbsp coconut sugar
• 1 tbsp fresh lime juice
• 2 tsp chili garlic sauce
• Hot water to thin

Servings Ingredients 1/2 cup carrots thinly sliced 1/2 cup Red pepper Red pepper 1/2 cup red cabbage thinly sliced 1/2 bunch cilantro 1/2 bunch mint 1 package of brown rice noodles 1 package of rice paper sheets 8 ounces extra firm tofu, drained and sliced 2 tbsp seasame oil 3 tbsp conrnstarch 2 tbsp soy sauce (or coconut aminos) Dipping sauce 1/4 cup + 2 tablespoons peanut butter 1 tbsp soy sauce (or coconut aminos) 1 tbsp agave 1 tbsp coconut sugar 1 tbsp fresh lime juice 2 tsp chili garlic sauce Hot water to thin

Instructions

1. Boil the rice noodles in a pot according to package directions. Set aside when finished for assembling into spring rolls.
2. Heat sesame oil in a pan. Toss sliced tofu in cornstarch and add the pieces to the hot oil to crisp. Fry on either side until the edges begin to look browned. Toss with 2 tablespoons of soy sauce.
3. Prepare the dipping sauce by combining all ingredients in a bowl and whisking until smooth for smoothest and creamiest results, blend with a hand blender.
4. Rice paper will be tough to the touch so cover with hot water for a few seconds to soften up.
5. Place on a plate and assemble the fresh rolls with your assortment of vegetables and herbs.
6. The rolls should be folded like a burrito or egg roll. Fold in the sides first and then roll until the edges are sealed. Wet the seam with water to keep closed.
7. Cover prepared rolls with a damp towel in the interim to keep them fresh from drying out. Serve with dipping sauce and enjoy!

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