Vegan Fresh Spring Rolls with Peanut Sauce

Easy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce. Gluten-free Recipe. Can be Nutfree with Sunbutter or Sweet Chili sauce. 

These refreshing fresh rolls are perfect for the warm weather. Tofu is marinated in a simple marinade, noodles are cooked and tossed with some peanut sauce, veggies are sliced or julienned, the fresh herbs such as mint and cilantro, chopped up, rice paper wrappers assembled and then stuff and roll.Change it up by changing the marinade, add in a fruit, change up the dipping sauce to my sweet chili sauce.

Tips to make Fresh Summer Rolls
Build the flavors. Marinate the Tofu to infuse, mix some of the dipping sauce with the noodles, use a variety of juicy fresh veggies such as cucumber, carrot zucchini, peppers, add a fruit in the mix such as mango, peach, pear etc.

Use fresh herbs. Mint, cilantro, thai basil or basil add amazing fresh flavor to the rolls.Practice the rolling. Clearly I am no pro at it, but you just need  decently rolled roll with well distributed ingredients. Don’t want to roll!, serve them in a bowl like this deconstructed summer roll bowl, which is my preferred format as its easier to store and serve!

Vegan Fresh Spring Rolls with Peanut Sauce
These spring rolls look amazing! I have to try the recipe, looks very healthy and refreshing for summer!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

    SPRING ROLLS

•     10-12 large shrimps deveined
•     3 oz buckwheat noodles
•     1 tsp avocado oil
•     1 cucumber julienned (3-4" long)
•     2-3 small carrots julienned (3-4" long)
•     1 cup coriander (springs)
•     1/2 cup fresh mint leaves1 tsp avocado oil
•     leaves from 1 small head iceberg lettuce
•     1 tsp soy sauce
•     10 rice paper wraps
•     salt

    DIPPING

•     1-2 tbsp soy sauce
•     1/4 cup peanut butter (plain)
•     1 tsp corn starch
•     1 cup water
•     1 tbsp chili garlic paste

    Instructions

1. Heat oil in a medium skillet on medium heat. Add shrimp, 1 tsp soy sauce and salt if necessary. Sauté the shrimps for about 2-3 min or until well done. Let it cool for about 5 min.
2. Meanwhile, cook noodles according to the package instructions. Once cooked, drain and rinse with cold water to avoid further cooking.
3. Combine all ingredients listed under 'DIPPING' into a small sauce pan. Cook the mixture on medium heat for about 3-5 min or until corn starch is cooked.
4. Cut cooked shrimp into half lengthwise.
5.  Take very warm water in a large skillet or large plate. Dip rice paper wrap in the water for 10-15 sec and then spread it carefully on a slightly wet cutting board.
6. Now put lettuce, some noodles, 2-3 carrot juliennes, 2-3 cucumber juliennes, some cilantro leaves, 3-4 mint leaves on one side of the wet wrap. Also, layer 2-3 shrimp halves ahead of veggies leaving some gap in between. Gently fold the rice paper wrap from noodle and veggie side once. Then tuck in the side edges of the wrap and continue to fold over the shrimp and roll until the seam is sealed. Repeat this step for each roll.
7. Enjoy these fresh healthy spring rolls with prepared peanut butter dipping.

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