Vegan Summer Rolls with Dipping Sauce Two-Ways
Saturday, November 16, 2019
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You’ll love these vegan summer rolls with a fresh mango dipping sauce and a creamy peanut butter dipping sauce. The perfect lunch or snack for the warm months. Baked tofu is one of my new favourite things. Forget all about flavourless, soggy tofu. When it’s baked with a nice seasoning of salt and pepper, tofu …
Ingredients
∙ Makes 8-10 Rolls
Produce
1/4 Cabbage, Purple
1 Carrot
10 stalks Coriander, Fresh
1/2 Cucumber
2 clove Garlic
2 inch Ginger, Fresh
1/2 Lime, Juice of
1 Mango, Ripe
1 Red chili
4 Romaine, Leaves
1 Yellow bell pepper
Refrigerated
1 200 g Block Tofu
Canned Goods
4 tbsp Coconut milk
Condiments
1 tbsp Chili sauce, Sweet
1 tsp Chili sauce
2 tbsp Maple syrup
1 cup Peanut butter, Smooth
4 tbsp Soy sauce
Pasta & Grains
8 Spring roll rice papers
Baking & Spices
1 Salt and pepper
Oils & Vinegars
4 tbsp Rice wine vinegar
Ingredients
∙ Makes 8-10 Rolls
Produce
1/4 Cabbage, Purple
1 Carrot
10 stalks Coriander, Fresh
1/2 Cucumber
2 clove Garlic
2 inch Ginger, Fresh
1/2 Lime, Juice of
1 Mango, Ripe
1 Red chili
4 Romaine, Leaves
1 Yellow bell pepper
Refrigerated
1 200 g Block Tofu
Canned Goods
4 tbsp Coconut milk
Condiments
1 tbsp Chili sauce, Sweet
1 tsp Chili sauce
2 tbsp Maple syrup
1 cup Peanut butter, Smooth
4 tbsp Soy sauce
Pasta & Grains
8 Spring roll rice papers
Baking & Spices
1 Salt and pepper
Oils & Vinegars
4 tbsp Rice wine vinegar