Ingredients
For Summer Rolls:
- 1 Carrot - small, peeled and grated
- 1 Cucumber - small, cut into thin slices (if using regular cucumber, then peel and remove the seeds)
- 1 8 oz Tofu . Baked (I used Oriental flavor baked tofu. Nupur's recipe has instructions for making your own spicy fried tofu)
- 3 tbsps Peanuts Roasted Unsalted - chopped (I didn't add these)
For Dipping Sauce:
- 2 tbsps Peanut Butter
- 3 tbsps Soy sauce Low sodium
- 1 tbsp Agave Nectar
- 1 tbsp Sambal Oelek
- 2 tbsps Lemon juice
Instructions
- Make the Dipping Sauce: Mix all the ingredients in a small bowl. Taste and adjust accordingly.
- For the summer rolls: Combine all the veggies and herbs in a bowl and keep ready. Chop tofu into 1-2" pieces and set aside.
- In a pie plate or other shallow bowl/ plate, take hot water. Dip each spring roll wrapper in the water for about 3-5 seconds. Remove and place it on a clean work surface or kitchen towel or a plate. Place a handful of the veggie filling on the lower half of the spring roll, top it with the chopped tofu pieces and drizzle some dipping sauce on top.
- Cover the filling with the wrapper that is closest to you (bottom of the wrapper), then fold the sides over like an envelope. Finally roll from bottom to top into a cigar shaped tight roll. Repeat with the rest of the rolls.
Notes
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