Cooked - Deconstructed Vegan Summer Rolls - Veggies Spring Rolls

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Deconstructed Vegan Summer Rolls - Veggies Spring Rolls

3.0

12 to 14 oz firm Tofu (pressed for atleast 10 mins to remove excess moisture)

2 tbsp soy sauce (or use tamari for glutenfree)

½ tsp garlic powder

¼ tsp ginger powder

¼ cup peanut butter

6 to 7 dates (pitted)

2 to 2.5 tbsp lime juice

2 tsp soy sauce

2 tsp Chopped ginger

Optional adds: ½ tsp garlic powder, Sambal oelek or sriracha for heat to taste

6 oz Vermicelli or Maifun Rice noodles (cooked according to instruction on the package)

2 to 3 cups chopped lettuce

Julienned or thinly sliced carrots

Peeled and sliced cucumber

1 cup mint leaves

1 cup packed cilantro

Slice everything as needed. Prepare the noodles according to instruction on the package, rinse in cold water and set aside.
Bake the tofu: Slice the pressed tofu into thin slices or cubes or tear into pieces. Place in a shallow bowl (or directly in a baking dish). Drizzle the soy sauce all over. Sprinkle the garlic and ginger powder, flip around to coat and let sit for 10 mins. Place in a baking dish. Bake at 350 degrees F for 20 to 25 mins Or air fry at 370 F for 12-14 minutes. Stir once in between.
Blend everything under peanut sauce with ½ cup of water. Taste and adjust salt, sweet (add some maple syrup or sugar if needed), tang (adjust lime).
Assemble in a bowl or wrap with good portions of the lettuce, noodles, mint, cilantro, cucumber, carrots and baked tofu. Drizzle the sauce generously and also serve some on the side. Or if you are up for up, make fresh rolls with spring roll wrappers! Dip the rolls in Peanut Sauce and enjoy.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥟Spring Rolls

CuisineAsian

OccasionsLight MealsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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