Sweet and spicy strips of tofu are wrapped in rice paper along with fresh veggies and herbs in these healthy Summer Rolls! Paired with a simple peanut sauce, you'll have them on the table in 30 minutes or less. Gluten-free and vegan with paleo, Whole30 and low-carb/keto options.
Heat 1 tbsp oil in a frying pan on medium heat. Cut tofu into strips about ½ inch wide and add to the pan.
Fry for a few minutes on each side until golden, add the coconut aminos, maple syrup and red pepper chili flakes and fry for another minute until golden and crispy. You can also use this air fry tofu if you prefer to not to use the stove.
Assemble the spring rolls. Submerge one rice paper in warm water for 10 seconds until softened then carefully transfer to a plastic cutting 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.
Add all the peanut sauce ingredients to a medium bowl and whisk until creamy and combined.
Serve with spring rolls and enjoy!