Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu and Peanut Sauce

ilovevegan.com

The Chakra Garden

subheading: FRESH VEGETABLE CRUNCHY ROLLS WITH SRIRACHA & SOY SAUCE TOFU:

½ red pepper, julienned

1 large carrot, julienned

⅓ to ½ long English cucumber, julienned

3 green onions, thinly sliced on a diagonal

small handful of baby spinach, gently bunched up and sliced thinly

½ to 1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips

sesame seeds

6 to 9 rice papers (I used 22 cm papers)

subheading: PEANUT SAUCE:

2 tbsp ( 30 ml) soy sauce (or Bragg’s Liquid Aminos - GF)

3 tbsp ( 45 ml) peanut butter

1 tbsp ( 15 ml) sriracha

1 tbsp ( 15 ml) chili garlic sauce (can substitute with 1 more tbsp sriracha)

1 tbsp ( 15 ml) sesame oil

1 tbsp ( 15 ml) brown sugar (or maple syrup)

1 tbsp ( 15 ml) sesame seeds

2 to 3 tbsp (30 to 45ml) water to thin

Directions at ilovevegan.com

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