Spring Rolls with Peanut Sauce
I N G R E D I E N T S
6-8 rice wrappers for spring rolls
1/4 cup water
1 medium cucumber, cut lengthwise into long thin sticks
1 small jicama, cut lengthwise into long thin sticks
(Use any other veggies you like)
1/2 block extra or super firm tofu, cut lengthwise into long thin sticks
1 cup prepared brown rice or vermicelli
2 tsp liquid aminos or soy sauce
1 tsp fish sauce
2 tsp toasted or plain sesame oil
2 tsp rice vinegar
Juice of 2 limes
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
For the peanut sauce:
1/2 cup peanuts or 1/4 cup peanut butter
1/2 tsp sriracha
1 tsp minced garlic
1 tbsp hoisin sauce
2 tsp liquid aminos or soy sauce
1 tbsp water
D I R E C T I O N S
Cut the cucumber, jicama, tofu, and any other vegetables you choose to use.
In a large mixing bowl, whisk the liquid aminos or soy sauce, fish sauce, sesame oil, rice vinegar, and lime juice together. Add the vegetables and tofu. Very gently toss to coat.
Prepare a plate at least the size of the rice papers by pouring the water (1/4 cup) onto the plate.
Submerge a rice wrapper in the water and lay it flat on your work surface. Fill with vegetables, tofu, mint, basil, cilantro, and rice. Tightly wrap up the spring roll and place it on a serving dish. Repeat for all ingredients.
In a small smoothie maker or blender, pulse the peanut sauce ingredients until smooth. Serve with the finished spring rolls.
