Summer Rolls

Vegan & Gluten-Free

Serves 1-2

These rice paper salad rolls are light, fresh and full of flavor, they work as a snack or a meal. You can change out the ingredients depending on what you feel like or even what you have kicking around the fridge. We like to make sure there’s an element of crunch, a marinated protein, and a fresh herb and some color to our rolls. And the Almond Dip Sauce is a dream! This recipe will leave you with leftover sauce that tastes amazing on a thai zucchini bowl or salad. The dip is perfection and makes these rolls even tastier.

Roll Ingredients:

Veggies:

½ cucumber, thin ribbons

1 carrot, thin ribbons

½ red pepper, sliced

3 cups green cabbage, finely chopped thin strips (this we marinate in 1 tsp tamari and 3 tsp sesame oil, massage with hands to soften the cabbage)

red cabbage, finely chopped thin strips

2 spring onion

8 sprigs cilantro

Marinated Tofu:

1 pack extra firm tofu, cut into ½ inch thick rectangles

Drizzle olive oil and tamari to coat tofu ‘steaks

1 pack Rice Paper

Dipping Sauce (makes 1.5 cups sauce):

¾ cup almond butter

2 tbsp ginger, juiced, or 1-2 tsp powder

1 clove garlic

2 tbsp maple syrup

Pinch cayenne pepper

1 tbsp tamari

Pinch sea salt

½ cup water

Kitchen Supplies:

cutting board/knife

large bowl/boiling water

plate/small dish for dip

silicone baking mat or parchment paper/baking Tray

vegetable peeler

High speed blender

Instructions:

Preheat oven to 350 degrees.

Prepare the Tofu: Press as much liquid out of your extra firm tofu block (you can use a clean dish towel to press on all sides to absorb excess water). Slice 1/2 inch thick steaks. Place on a baking tray with a silicone mat and drizzle olive oil and tamari over the steaks. Use your fingers to make sure they are well coated on both sides. Place in oven for 30 minutes or until desired texture.

2. Veggies: clean all your fresh veggies and prepare to slice and dice! Use a peeler to slice ribbons of cucumber and carrot, slice thin strips of red pepper, and long slivers of spring onion. Slice thin ribbons of the cabbages. Place the sliced green cabbage in a separate bowl and squeeze and massage with your hands to soften the structure. Drizzle sesame oil and tamari and massage into cabbage. Trim the ends of the cilantro stems.

3. Create an organized 'mis en plac' of all of your veg fillers and when the tofu is baked to perfection, slice each steak into 1/2 inch strips (you should get three strips from each steak). Add to your 'mis en plac'.

4. Fill a large bowl 1/2 way with boiling water, add tap water until the temperature is tolerable for your fingers - the water needs to be really hot but not so hot that you will burn yourself! Place your sheet of rice paper in the hot water until it softens, pull out with both hands and allow excess water to drip off. Place on your work surface and pile your veggies towards the bottom edge of the roll. You could place 2 - 3 ribbons cucumber, 2-3 ribbons carrot, 1 slice of red pepper, 1 -2 slivers spring onion, 2 stems cilantro, a little pile of green cabbage, a little pile of red cabbage, and your tofu strip. Start at the bottom edge and fold over all the fill, begin to wrap and roll to the top edge, tucking in the side edges towards the end so everything is neat and tidy and secure. This takes some practice, patience and persistence. 🙂 Roll, roll, roll - treat this like a meditation.

5. With a sharp knife, slice your rolls on an angle in their center (this way you get a visually pleasing cut and view of the vibrant inside!

6. The Dip Sauce: In a high speed blender, add all the ingredients. Blend on high and pour off into a small dish.

7. Plate your roll pieces around a dish and leave space to place the dip dish in the middle. Dive in and enjoy!