I love to make these for a gathering, everybody likes them, and most don't even notice that I an feeding them SPROUTED TOFU!
You can alway substitute the tofu for another healthy protein, once you make it, it's YOUR recipe.
Here's what I use;
Salad Roll Recipe
1/2 block of sprouted Wild Wood Tofu
1 Portabella
1 Red Pepper
1 Avocado
3-4 large radishes
2 cups Spinach
1 cup Cilantro
small bunch of chives
1" cube of grated ginger
2 tbsp tumeric
2 tbsp tamari (soya/ Braggs)
1/2 pack of thin rice noodles
1 /2 pack of Rice Paper Sheets
Spicy Peanut Sauce
1/2 cup PB
1/4-1/2 Filtered Water (Depending on how thick you like it)
2 Lemons juiced
1tsp Paprika
1tsp Maple Syrup
1/2 tsp Tamari
(Other great options that I just didn't have in my fridge are; shredded carrot, bean sprouts, and arugula.)
Sautee the tofu in 1-2 tbsp olive, sesame, peanut oil, add the tumeric, tamari, and ginger while cooking on just below medium. Sautee until the tofu has a crispy outside, then remove from heat.
Boil the Rice noodles for 1-2 mins, drain, and set aside.
Wash, cut and prep all veggies in long strips, ready to roll.
You can alway substitute the tofu for another healthy protein, once you make it, it's YOUR recipe.
Here's what I use;
Salad Roll Recipe
1/2 block of sprouted Wild Wood Tofu
1 Portabella
1 Red Pepper
1 Avocado
3-4 large radishes
2 cups Spinach
1 cup Cilantro
small bunch of chives
1" cube of grated ginger
2 tbsp tumeric
2 tbsp tamari (soya/ Braggs)
1/2 pack of thin rice noodles
1 /2 pack of Rice Paper Sheets
Spicy Peanut Sauce
1/2 cup PB
1/4-1/2 Filtered Water (Depending on how thick you like it)
2 Lemons juiced
1tsp Paprika
1tsp Maple Syrup
1/2 tsp Tamari
(Other great options that I just didn't have in my fridge are; shredded carrot, bean sprouts, and arugula.)
Sautee the tofu in 1-2 tbsp olive, sesame, peanut oil, add the tumeric, tamari, and ginger while cooking on just below medium. Sautee until the tofu has a crispy outside, then remove from heat.
Boil the Rice noodles for 1-2 mins, drain, and set aside.
Wash, cut and prep all veggies in long strips, ready to roll.
Once everything has been prepped and laid out you're ready to roll.
heat a sauce wide sauce pan that will fit the rice paper sheets flat to low.
Slip 1 sheet in at a time and let it soak for 30 second until just soft. Gently pick it up and let it drip most of it's water off above the pan then place it on your rolling surface. I like to use my wooden cutting board.
In each wrap place a small amount of each veggies and 1 strip of tofu in first, then apx a golf ball size amount of the cooked rice noodles. Fold the ends in first, carefully fold over the end closest to you and roll like you would a burrito.
This recipe makes 12-14 wraps
Note; If you find you are breaking a lot, try and soften the wraps the least amount possible, and for and easier time rolling, place the noodles down before the veg, it isn't as pretty when you're done but they will more likely be in 1 piece.
Now onto the easiest amazing peanut sauce ever!
In a blender ( I just use a magic bullet) I put all of the ingredients listed above for the peanut sauce, blend for 30 seconds, and serve.
Note; Start with the recommended 1/4 cup of filtered water then add more, I like mine on the thinner side so I will add the full half cup. Experiment, make it your own.
All told they do take about an hour to prepare and make, but it's fun, people love them, and if I'm just making them for our house, there are tons of leftovers for easy snacks and lunches!
Enjoy!
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