Rainbow Spring Rolls

Rainbow cold spring rolls are not only a delight for the eyes but also a fantastic combination of fresh flavors and nutrition. These colorful rolls have gained popularity worldwide, capturing the hearts (and stomachs) of food lovers everywhere. Made with a medley of fresh vegetables and protein, they are a versatile dish that is as enjoyable to look at as it is to eat.

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Rainbow Spring Rolls

Servings

Total Time 20

Ingredients

450 gram block of extra firm tofu
1/2 cup panko bread crumbs OR 1/2 cup crushed corn flakes for a gluten free option.
1 tbsp avocado oil
1/4 cup tamari
1 avocado thinly sliced
8-10 Rice paper sheets
1 large carrot cut into thin strips
1/2 cup red cabbage
1/2 cucumber cut into thin strips
1/2 red pepper cut into thin strips

Dipping Sauce:

Juice of one lime
Juice of one small orange or juice half of one large orange
1 tsp fresh ginger grated
1 clove garlic grated
1/2 cup Tamari or low sodium soy sauce
1 tsp sriracha
1/4 cup peanut butter

Instructions

Tofu

Begin by slicing your tofu into strips that are half an inch thick.
Pour 1/4 cup of tamari into one bowl and place the panko in another bowl.
Place the tofu in the tamari and let it marinate for 10 minutes.
Take the tofu out of the tamari and cover it with panko.
Heat the avocado oil in a frying pan over medium heat, then add the tofu. Cook the tofu on each side until it turns golden, then remove it.

Cold Rolls

Fill a large bowl, one that is wider than the rice paper, with very warm water.
Place a rice paper sheet in the water and let it soak for approximately 2 minutes. You want it to be just soft enough to bend easily, but not too soft.
Take the rice paper out of the water and layer it with avocado, red cabbage, red pepper, cucumber, carrots, and fried tofu to assemble.
Fold one side over and tuck it beneath the vegetables to roll it up. Then, fold in the corners and continue rolling until it is closed.