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Rainbow Vegan Summer Rolls with Peanut Butter Dipping Sauce

Bring a splash of rainbow to your dinning table with these fresh, colorful, and delicious summer rolls! Pack in all the nutrition and yumminess in one hand-friendly roll.
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Ingredients Method Video

Ingredients
  

  • 5-6 rice paper
  • 4 oz rice noodle
  • 1 avocado sliced
  • 1 large mango sliced
  • 2 cucumber thinly sliced
  • 1 big carrot thinly sliced7 rice paper wrappers
  • Handful of fresh basil leaves
Optional coloring
  • 1 tsp blue spirulina powder
  • 1 tsp pint pitaya powder
For the glazed tofu
  • 1 14 oz block extra firm tofu
  • 1 tablespoon tamari/soy sauce
  • 1 1/2 tablespoon coconut amino
  • 1 teaspoon rice vinegar
  • 1 teaspoon syrup
  • 1/2 teaspoon garlic powder
  • Canola oil for cooking
For the peanut butter sauce
  • 2 tablespoon peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoon syrup
  • 1 teaspoon sriracha

Method
 

  1. Cook the rice noodles according to package instructions, then immediately rinse with cold water to stop the cooking and prevent sticking, drain and set aside;
  2. Color half of the rice noodles with 1 teaspoon of pitaya powder and the other half with 1 teaspoon of blue spirulina;
  3. Prepare all the veggies and mango, set aside, save the avocado till the last, only slice it when everything else is ready to prevent oxidization;
  4. Prepare the tofu sticks next. Drain and press the tofu, cut into 1/2 inch slices;
  5. In a non-stick pan, heat a drizzle of oil, pan fry the tofu slices over medium heat, 4-5 minutes for each side until both sides are golden crispy;
  6. Meanwhile, mix together the glaze ingredients, carefully pour the sauce mixture into the pan, stir and flip to coat all sides, turn the heat to low and let the sauce thicken, remove from heat when the tofu is evenly glazed on all sides;
  7. Cut into thin strips, set aside;
  8. Prepare a wide and shallow bowl of lukewarm water, dip a piece of rice paper wrapper in for about 2-3 seconds;
  9. Take the rice wrapper out, lay down the basil, vegetables, rice noodles, mango, and tofu sticks, in the bottom 1/3 section, lift up the bottom edge, fold forward to close then fold up the two sides, continue to roll up until you reach the other edge, repeat till all ingredients are used up;
  10. Make the dipping sauce by whisking everything together till very smooth, if it's too thick you can add a splash of coconut milk;
  11. Slice the summer rolls in halves, serve with the dipping sauce, enjoy!

Video