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–+ servings

Rainbow Spring Rolls

Servings 4
Total Time 20 minutes
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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.

Dipping Sauce

  • Add all of the dipping sauce ingredients to a jar and mix well.

Notes

Store in the fridge for up to 3 days.