FRESH SUMMER ROLLS
Yellow Bell Pepper
Cut tofu into strips, fry for a few minutes each side. Add coconut aminos, maple syrup & chili flakes.
FRY THE TOFU
Submerge rice paper in warm water for 10 seconds then transfer to chopping board.
Add a few pieces of carrot, pepper, one or two strips of tofu, a small handful of cabbage, slice of avocado, a lettuce leaf or two and a sprig or two of fresh herbs of choice.
Carefully lift one end of the wrapper over the top of the filling and tuck under. Tuck both sides in and keep rolling, until fully rolled tight. Repeat with remaining ingredients. Carefully cut them in half.
Add all the peanut sauce ingredients to a medium bowl and whisk until creamy and combined. Serve with spring rolls and enjoy!
These summer rolls are best enjoyed the day they are made.
You can sub peanut butter for almond butter, cashew or sunflower seed butter.
Fresh herbs such as cilantro, Thai basil, mint or fresh parsley work best.