Modified from VT’s original recipe
Summer Tofu Papaya Avocado Rolls w/ Spicy Peanut Dressing

Yield: Serves 6
(20 Item Recipe)
Time: 30 minutes
Naturally Vegan & Vegetarian
- ½ cup firm tofu
- ⅓ cup water
- ¼ cup reduced-fat peanut butter
- 1 ½ Tbs. Apple Cider Vinegar
- 1 Teaspoon organic Agave Nectar
- 1 Tbs. chopped fresh ginger
- 1 small clove garlic, chopped
- 1 Tbs. fresh lime juice
- ½ tsp. crushed red pepper
SUMMER SALAD ROLLS
- 12 8-inch round rice paper wrappers
- 12 leaves Boston lettuce, thick ribs removed
- 8 oz. raw or pan seared tofu, cut into 24 strips
- ¼ cucumber, cut into thin strips
- 2 carrots, cut into thin strips
- 1 small, firm, ripe papaya (red or yellow flesh), seeded, peeled and cut into thin strips
- 1 red bell pepper, seeded and cut into thin strips
- 1 ripe Hass avocado, pitted, peeled and cut into thin strips
- ½ cup cilantro leaves plus sprigs for garnish
- ½ cup mint leaves plus sprigs for garnish
- 2 limes, cut into wedges for garnish
To make Spicy Peanut Dressing:
Purée all ingredients, except lime juice and crushed red pepper, in blender until smooth.
Pour into small pitcher or bowl; stir in lime juice and crushed red pepper.
To make Summer Salad Rolls:
Fill bowl with hot water; immerse wrappers, 2 at a time, until soft, about 1 minute. Stack wrappers in 2 piles with damp paper towels between the wrappers. Lay lettuce leaf on lower third of rice wrapper, lining up both edges. Arrange 3 or 4 strips each of tofu, cucumber, carrot, papaya, bell pepper and avocado in center of lettuce; top with sprinkling of cilantro and mint. Starting at closest edge, lift edges of wrapper and lettuce up and over filling, then fold in sides. Roll into tight cylinder like a burrito. Place roll, seam side down, on platter, and cover with a damp towel. Repeat with remaining wrappers. Garnish with lime wedges, and serve with Spicy Peanut Sauce.