Vegan Spring Rolls

Vegan Spring Rolls

Eat Heal Glow

 

Ingredients: Use all or any of the veggies below!

2 carrots

2 scallions

¾ cup of pea shoots or bean sprouts

½ cucumber seeded

½ red pepper

daikon radish

½ cup extra firm marinated tofu (store bought or recipe below)

Fresh herbs of choice – I like basil or Thai basil, mint, parsley or cilantro and chives

Chopped peanuts

Optional* hemp seeds or sesame seeds served in a bowl along side dipping sauce

 

Tofu Marinade:

2 tablespoons Braggs liquid amino’s

1 tablespoon pure maple syrup

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon sesame oil

2 tablespoons olive oil

 

Sauce:

1/3 cup raw tahini or peanut butter (I like a mixture)

1 teaspoon freshly grated ginger

Juice of ½ lime

1 tablespoon Braggs liquid aminos

2 tablespoons sweetener of choice

Enough warm water to thin (1 teaspoon at a time)

Preparation:

 

Mix the sauce ingredients in a blender until smooth. Place in a bowl and set aside.

Create assembly station of all the cut vegetables, tofu and herbs. Soak one wrapper at a time, leaving the wrapper in the water for about 30 seconds or until the wrapper softens slightly. Set wrapper on cutting board and let sit until the rice paper becomes pliable. Blot with paper towel. Begin by layering the vegetables on the edge closest to you. Add the marinated tofu, peanuts and fresh herbs. Starting from the edge closest to you wrap over the veggies and begin to roll and tuck, making sure the spring roll is tight. Be careful not to be too rough as the wrapper can be easily torn. Repeat and serve with dipping sauce. Enjoy!!!