Serves: 4-6
Yummy and nutritional! A great lunch or dinner and easy to make. I love ordering spring rolls at the restaurant but always leave disappointed that there aren’t enough vegetables! Instead of feeling refreshing and light they always end up feeling heavy. Although spring rolls are traditionally dipped in a peanut sauce you will see a pleasant surprise in the healthy and beneficial sauce created for these. I hope you enjoy this tasty dish as much as my family and I did!
Needs
Tofu:
1 tbsp arrowroot starch
14oz extra firm or pressed tofu
½ tbsp coconut oil
Pumpkin Seed Butter:
1 tbsp olive oil
1 cup raw pumpkin seeds (soak overnight)
¼ cup oat mylk
Sauce:
1/3 cup pumpkin seed butter
1 tbsp lime juice
1 tbsp soy sauce
1 tbsp sriracha
¼ tsp garlic powder
crush red pepper (optional)
½ tbsp coconut nectar
1/3 cup water
1 tbsp raw tahini
Goodies:
12 brown rice paper sheets
12 oz kelp noodles – sea tangle noodle company
2 large romaine leaves
1 small cucumber – julienne cut
2 carrots – julienne cut
2 green onion – diced
wedge of red cabbage- shred
basil- plucked leaves
cilantro- optional
Getting Started
First start with making your pumpkin seed butter. Take all the ingredients listed above for the butter and blend in a blender until smooth. Set aside 1/3 cup and place the rest in your refrigerator. Great on toast with some maple syrup!
Next prep all your vegetables listed above. Will be easier to assemble your rolls if each vegetable is cut and stationed by your cutting board.
Now onto your sauce. Take all ingredients listed above in a small mixing bowl and whisk. Set to the side until ready to serve.
In a mixing bowl add in your arrowroot starch. Slice your tofu in ¼” thick slices, and about 1” wide strips. Place the tofu into the mixing bowl and cover both sides with the arrowroot starch. You don’t need much on both sides to get a crisp cook so don’t be worried if you feel 1tbsp starch isn’t enough. In a medium saucepan add in your coconut oil. Once hot place in your tofu and cook until browning on both sides.
Time to assemble! The brown rice paper sheets need to be wet before using. Easiest way is to add some lukewarm water into a large mixing bowl and place near your workstation (where your vegetables are cut and ready). You want to wet one sheet at a time when you’re ready to use it, otherwise they get gummy and stick to one another.
Dip your rice sheet in the water for a couple of seconds until both sides are wet and paper is a little flexible. Place on a wood surface and place your vegetable mix to the left side of the sheet. Then place some of your kelp noodles next to the vegetables (to the right). Tofu strips should be placed in the center. Fold in the top and bottom of your sheet, then start rolling from left to right tightly. Be careful to not roll to tight or the sheet will tear. Once you have assembled as many as you’d like to eat, take your pumpkin sauce and server!
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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