Vegan Spring Rolls

You probably have seen it many, many times on my feed because it is one of my favorite recipes since I started cooking. I thought it's appropriate to share it with you on my veganversary of 6 months, today!

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Ingredients (roll):

- Tofu (16oz, well pressed, cut in half and baked for 1h on 425°)

- Carrots, Cucumber & Green Pepper (cut julienne)

- Cilantro leaves

- round rice paper

Ingredients (sauce):

- 2/3 cup creamy peanut butter

- 2 tbsp soy sauce

- 1-2 fresh pressed limes

- 1-2 tbsp agave syrup

- 2 tbsp sriracha sauce

- hot water to thin

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Steps:

After baking the tofu and cutting the veggies julienne, wet the ricepaper in warm water (or however the description says), lay it on a flat plate, add all ingredients for the roll in it and roll it up.

It can be frustrating, especially the first couple of times so, make sure to stay calm and try to wrap them as tightly as possible.

Regarding the sauce: if you add the peanut butter last and afterwards the water to thin to desired thickness, it's easier to combine it all then when you start with the nutbutter.

Mix it all together in a bowl and then just dip your roll in there.

You can use half the amount of the sauce but we love lots of sauce which is why I suggest to rather do more than less. If there's leftover it serves as nice dipping sauce for veggies another day.

You can make the rolls as thick or thin as you desire.,

I ended up liking bigger ones better (especially because you can save ingredients & energy with it- I like being lazy for cooking!). I usually cut the baked tofu in apx 8 long pieces, add a quarter of a julienne-cut carrot, and try to stick with its thickness for the other ingredients so that it's very tasty.

That's already it. Try it, you'll thank me later! They're also surprisingly filling! Even for me, ha! Let me know what you think and if you post your trial on Instagram, tag me so that I can see it.

Can't wait to hear from you!

Ina x