"I am Gratitude" Veggie Summer Rolls
These are one of the greatest imaginable crowd pleasers at parties and events, making a show-stopping presentation, and of course, they are ultra delicious and healthy too.
Ingredients
- 20, 9 inch rice paper wrappers
- 8 ounces maifun rice noodles soaked in hot water and drained
- 1 package seasoned or braised tofu thinly sliced (optional)
- Several cups of mixed organic baby greens
- 2 ripe perfect avocados, sliced
- 2 cups organic orange red and yellow bell pepper, thinly sliced
- 1 organic hothouse cucumber thinly sliced
- 1 package seasoned or braised tofu thinly sliced (optional)
- 2 cups organic broccoli slaw
- 2 cups organic carrots shredded
- 2 cups organic purple cabbage shredded
- 2 cups mung bean sprouts
- One bunch each organic basil cilantro and mint, washed and chopped, leaves only
- Creamy Peanut-Ginger Dipping Sauce ingredients:
- 1 cup organic peanut butter
- 1/4 cup apple cider or unseasoned rice vinegar
- 1/4 cup maple syrup
- 1/4 cup shoyu or coconut aminos
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- Warm Water to thin
Instructions
- To make sauce, blend all items together with a small wire whisk, thinning to desired consistency.
- For rolls, place various filling items in bowls around your work space.
- Working with one rice paper at a time, submerge in a large, shallow bowl of water for a few seconds.
- Remove rice paper from water and place on your work surface.
- Layer even amounts of each of your filling ingredients on lower third of the paper, leaving room on each side so you can tuck edges in before completing the roll up, ideally ending up with a sealed package.
- Serve with sauce and enjoy!