Rainbow Summer Rolls
Colorful veggie-packed rice paper rolls with homemade peanut dipping sauce.
Ingredients
- 8 rice paper wrappers 6"
- 1/2 cup carrots shredded
- 1/2 cup purple cabbage shredded
- 1/2 cup thinly sliced cucumber I like the texture of English Cucumbers for this but any kind will work!
- 1/2 cup yellow bell pepper or yellow squash thinly sliced
- 1 large avocado sliced
- 14 oz teryikai baked tofu I use store bought, see Notes below for DIY options
- 16 basil leaves
- 16 mint leaves optional
Peanut Diping Sauce
- 2 tbsp red curry paste
- 1/4 cup creamy peanut butter natural, salted
- 1.5 tbsp lime juice
- 1/3 cup water
- 3 tbsp maple syrup
Instructions
Make the Sauce
- Combine the peanut butter, curry paste, lime juice, water and maple syrup in a mixing bowl and stir to combine. Tip: Room temp peanut butter is ideal for this. It makes it so much easier to mix! Also make sure your peanut butter only contains peanuts and salt. Some will have added sugar and oils and that won't taste the same.
- Taste and add a pinch of salt if needed. Chill in the fridge until ready to serve.
Make the Summer Rolls
- Soften one rice paper sheet at a time by dipping it in a shallow dish of warm water. Resist the urge to soak the rice paper. That will make it too soft and difficult to roll. Instead just place the rice paper in the bowl of water, flip, and then transfer to a flat surface like a plate or better, a non stick baking mat.
- Next, place 2 basil leaves and 2 mint leaves to the center of the rice paper wrapper and layer in some carrots, purple cabbage, cucumber, peppers, tofu and avocado on top. Then tightly roll the rice paper up by tucking in both sides and genetly rolling forward, kind of like when you're making a burrito.
- Repeat with the remaining rice paper, veggies, and tofu and then place the Rainbow Summer Rolls on a plater with the Peanut Dipping Sauce. Enjoy!
Notes
TOFU
I use store bought teriyaki tofu for this recipe, but if you don't have that on hand you can press a block of extra firm tofu to remove the excess water. Then slice into sticks and marinate in your favorite teriyaki sauce like this one. I like to let the tofu marinate for at least 1 hour but overnight is even better!
Then bake at 375 until golden brown around the edges or grill on a nonstick grill pan. Brush with extra teriyaki before serving.
VEGGIES
Use any combo of veggies you like for these summer rolls! I think the basil is a must and I love the way the creamy avocado contrasts with the crunchy veggies, so I wouldn't skip that but you can really make these your own! Add baby spinach or butter lettuce lettuce, use red bell peppers, grilled eggplant, steamed (and chilled) asparagus, or add something spicy like jalapeños! You can also leave out the tofu or swap it for cooked lentils, vegan chicken, roasted chickpeas, or marinated tempeh. Use what you have and what you like and let this basic recipe be your guide!
Let me know what combos you come up with in the comments below! Enjoy :)