Tofu Spring Rolls

Yield: 4 Servings

Recipe and Photos by Happy Broccoli

---

Ingredients

T●      For the Spring Rolls:​

○      1 (8-ounce) block of Hodo Miso Tofu​

○      16 rice paper wrappers​

○      8 large butter lettuce leaves​

○      1 English cucumber, cut into thin, long strips​

○      2 cups shredded carrots​

○      2 cups shredded purple cabbage​

○      1 cup fresh cilantro leave

●      For the Peanut Sauce:​

○      ¾ cup creamy peanut butter​

○      ¼ cup rice vinegar​

○      ⅓ cup coconut aminos

○      ¼ teaspoon red pepper flakes (optional)​

○      2 to 4 tablespoons water

Instructions

1. 1. Prepare the Tofu:

   ○ Cut the miso tofu into thin slices, approximately ½ inch wide and 2 inches tall.

   2. Prepare the Peanut Sauce:

   ○ In a medium bowl, combine the peanut butter, rice vinegar, coconut aminos, and red pepper flakes (if using).

   ○ Whisk until smooth.

   ○ Add water, one tablespoon at a time, until the sauce reaches your desired consistency.

   3. Assemble the Spring Rolls:

   ○ Fill a large, shallow dish with warm water.

   ○ Dip one rice paper wrapper into the warm water for about 10-15 seconds until it becomes pliable but not overly soft.

   ○ Lay the softened wrapper on a clean, flat surface.

   ○ On top of the rice paper, add 1-2 strips of miso tofu, and then a small handful of cucumber, shredded carrots, shredded purple cabbage. Top with a few leaves of cilantro.

   ○ Fold the sides of the rice paper over the filling, then roll from the bottom up, similar to rolling a burrito, ensuring the filling is snugly enclosed.

   ○ Repeat with the remaining ingredients.

   4. Serve:

   ○ Arrange the assembled spring rolls on a serving platter.

   ○ Serve with the peanut sauce on the side for dipping.