Dairy-Free
Dinner
Gluten-Free
Lunch
Vegan + Vegetarian
Minty Summer Rolls + Peanut Sauce
Prep: 20 mins
Cook: N/A
Cook: N/A
Servings: 4
These are so much fun to put together – try setting up stations with each ingredient and everyone can roll their own!
Ingredients
- 1 medium carrot, finely chopped
- 1 medium cucumber, finely diced
- ½ cup tofu, thinly sliced
- 1 cup shredded lettuce
- 1 cup bean sprouts
- 9 fresh mint leaves
- ¼ cup organic peanut butter
- 1 Tbsp. hot water
- 1 teaspoon vinegar
- 1 teaspoon raw sugar
- 1 teaspoon Tamari soy sauce
*Use organic whenever possible
Nutritional Info
| Nutrition Info | PerServing | Daily% |
|---|---|---|
| Calories | 149 | 7% |
| Fat (g) | 10 | 15% |
| Saturated Fat (g) | 2 | 10% |
| Carbohydrates (g) | 11 | 4% |
| Protein (g) | 8 | 16% |
| Sugars (g) | 6 | 0% |
| Fiber (g) | 2 | 10% |
Preparation
- Fill a pie dish with warm water. Immerse 1 rice paper round in the water until pliable, about 15 seconds, then transfer to a cutting board.
- Place some carrot, cucumber, tofu, lettuce, and bean sprouts in the center of the rice paper round. Each filling should amount to about 2 tablespoons. Add a mint leaf on top.
- Fold the bottom of the wrapper over the filling then fold both sides into the center, and roll the wrapper up tightly to form a spring roll. Transfer the spring roll to a plate and keep covered with a damp paper towel
- Repeat with the remaining rice paper rounds and filling.
- In a small bowl, whisk together the peanut butter, hot water, vinegar, sugar, and soy sauce. Add more hot water, if needed, to thin the sauce to the desired consistency.
- Serve the sauce with the spring rolls.
Tip
Delicious with Sriracha sauce on the side!
TAGS: Appetizers, Gluten-Free, Kid-friendly, Mint, Peanut Sauce, Raw, Summer Rolls, Tofu, Vegetarian
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