Tofu Spring Rolls with Peanut Dipping Sauce

It's been a hot minute since I posted on here! But it is officially summertime, and I am inspired. These Tofu Spring Rolls are fresh, and veggie packed, which makes it the perfect meal or snack for summer! They also keep well for great leftovers. There's a lot of prep required, but I promise you that it is worth it.

Spring Roll Ingredients:

• Rice Paper

• Avocado

• Cucumber

• Bell Pepper

• Shredded Carrots

• Extra Firm Tofu

• Purple Cabbage

• Lettuce

• 4 Eggs

• Mint

• Rice Noodles

• Garlic

Peanut Sauce Ingredients:

• 1/4 Cup of Peanut Butter

• 2 tbsp Soy Sauce

• 1 tbsp Sesame Oil

• 2 tbsp Rice Vinegar

• 1 tbsp Maple Syrup

• 1 tbsp Water

• 1 Clove of Diced Garlic or Garlic Powder

Directions:

1. Prep all of the veggies (avocado, cucumber, bell pepper, and cabbage) by cutting them into thin strips. Set aside for later.

2. Option to pickle the cabbage (I used 1/4 of a head of cabbage) by putting the cabbage in a microwaveable safe bowl and adding 1 tbsp of sugar and half of the juice from a lemon. Add a dash of salt and microwave for 60 seconds. Set aside and mix occasionally to pickle.

3. Pat dry the tofu, and cut into rectangular slices. Heat a skillet with olive oil on medium heat and place tofu flat to cook for 5 minutes without moving. Flip sides and cook for another 5 minutes until golden brown. Turn down heat down to low and add in 1/4 cup of soy sauce and a squirt of siracha if desired and cook for 2-3 minutes until sauce has thickened. Add one shopped clove of garlic and cook on low for an additional 60 seconds. Remove tofu from heat and set aside for later.

4. Scramble 4 eggs together in a bowl and add a pinch of salt. Pour eggs onto a skillet on medium heat and cook omelet style without moving the eggs. After eggs are fully cooked, remove from heat and slice eggs into thin strips. Set aside for later.

5. Cook rice noodles according to packaging.

6. Combine all Peanut Sauce ingredients in a small bowl. Heat for 10 seconds in the microwave for a smooth consistency.

7. When you have all of your ingredients prepped, dip rice paper into warm water for 5 seconds. Rice paper will soften over the next 30-60 seconds. No need to soak in water for any longer.

8. Add all veggies, avocado, eggs, and rice noodles into the middle of the rice paper and top with mint leaves. Fold in the sides like you would a burrito and then tightly wrap the rests of the roll into a log.

9. Serve and enjoy!

Nutrition:

Serving Size: 1

Calories: ~230 per serving

Macros: 24g C, 3g F, 11g P per serving

XO Mandy