Super Crunchy Summer Vegetable Rolls

Fresh, colorful + packed with vegetables

Ingredients

For the rolls:

• 14-16 oz extra firm tofu, cut into into 1/4” strips

• 9 sheets of rice paper rounds

• 1/2 head of red cabbage, shredded

• 1 red bell pepper, cut into thin strips

• 2-3 small Persian cucumber, cut into strips

• 1-2 avocados (depending on the size), sliced

• 2 large green onions, cut into strips

• 1 large or 2 small carrots, grated

• 1 head of lettuce like butter lettuce which has large leaves, washed

• Bunch of cilantro, washed

For the peanut sauce:

• 1/2 cup peanut butter

• 2 Tbs soy sauce (or tamari)

• 1 Tbs rice vinegar

• 1 Tbs sesame oil

• 1 large garlic clove

• 2 dates

• Juice from 1-2 limes

• Enough water to thin the sauce

Instructions

Peanut sauce:

• Blend all the ingredients and set aside

Assembly:

• Arrange all ingredients in bowl like an assembly line.

• Soak the rice paper for a few seconds in warm water and lay three sheets overlapping.

• Add the lettuce leaf first, then lay a section of the sliced avocado and then all the other ingredients topped with cliantro.

• Fold the lettuce over as tight as possible and then wrap the rice paper tightly around the roll

• Serve with the peanut sauce

notes

• Makes 3 very large veg rolls

• Keeps well in the fridge for a day or two