These summer rolls are great as an alternative to salads for lunch as well as accompanying your dinner. Above all, my favorite thing about this recipe is every person can build their own version. So add in any vegetables or other ingredients that you like to change things up! Because of this, these summer rolls make for a healthy and fun food for anyone.
2 1/2 tablespoons tamari
1 teaspoon toasted sesame oil
1/4 cup crunchy peanut butter
1 tablespoon German mustard
1 teaspoon rice wine vinegar
2 teaspoons agave nectar
1 teaspoon freshly minced ginger
1 teaspoon red chili flakes
Pinch of sesame seeds
1 (16-ounce) package extra firm tofu
1 tablespoon canola oil
1 tablespoon plus 1/2 teaspoon salt, divided
2 ounces rice noodles
1 package of rice spring roll wrappers
12 red leaf lettuce leaves, ribs removed
1 cup grated carrot
1 cup mung bean sprouts
1 cup cucumber, peeled, seeded and julienned
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1/4 cup basil, chiffonade
Water
1 teaspoon sesame seeds
These rolls I probably have 5 times a month! I will make extra of the peanut sauce to have on hand! It is delicious!