Summer Tofu Papaya Avocado Rolls w/ Spicy Peanut Dressing

Modified from VT’s original recipe

Summer Tofu Papaya Avocado Rolls w/ Spicy Peanut Dressing

Summer Salad Rolls with Spicy Peanut Dressing

Yield: Serves 6
(20 Item Recipe)
Time: 30 minutes
Naturally Vegan & Vegetarian

Rice paper wrappers (also sold as spring roll skins) can be found in the Asian section of many markets.
Cut all the filling ingredients about 3 1/2 inches long. Cut crunchy ingredients, like carrots or bell peppers, the thinnest;
slice softer ones, like cucumbers, thicker. If making ahead, place rolls in a plastic container, cover with a damp towel and seal tightly.
They will keep at room temperature up to 3 hours. The sauce can be made up to 1 week ahead and refrigerated.
SPICY PEANUT DRESSING
  • 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.

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