Fresh Spring Rolls

fresh spring rolls multip img 0 2e31d7e2
fresh spring rolls multip img 0 2e31d7e2



Fresh Spring rolls

Made this dish (1/2) for my vegan friend’s 80th birthday party this week! Go Evie!! Spring roll ingredients:
Rice paper (available in brown rice)
Rice vermicelli noodles(available in brown rice)
Tofu slices (soy sauce, ginger & garlic marinade)
Green lettuce
Fresh mint leaves
Fresh cilantro leaves
Shredded carrot
Sliced red bell pepper
Peanut sauce ingredients:
2 tbsp peanut butter
4 tbsp hoisin sauce
3 tbsp water
Crushed peanuts

Process:
Cook rice noodles according to package, drain & keep moist in covered container.
Assembly: Dip rice paper in water and put on non-sticky surface. Working quickly, assemble ingredients, placing tofu down first, then veggies on top. Roll ‘em up!
Enjoy!

Note: I cheated a little and filled some of the rolls with Phoenix Bean’s pre-cooked firm tofu. The best. A local Chicago Company!

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