Rollitos de verano veganos con salsa para mojar de cacahuete y coco

Ingredientes

• 2 medium carrots, grated
• 2 Persian cucumbers, cut into long strips
• 1 Hass avocado, slightly firm, sliced (squeeze lemon juice to avocado to avoid turning brown)
• 8 oz extra firm, high protein tofu (here we used Trader Joe's brand)
• a bunch of pea sprouts, alfalfa sprouts, cilantro, or parsley
• 1 tbsp corn starch
• 1/2 tsp salt
• 8 round rice paper sheets
• 1/2 lemon
• Warm water
• For the Peanut Coconut Sauce
• 3 tbsp peanut butter
• 2 tbsp coconut milk ( here we used So Delicious Culinary Coconut Milk )
• 2 tbsp maple syrup
• 1 tsp diced hot cherry peppers
• 1 tbsp rice vinegar

Preparación

1. 1

   Cut tofu into 8 slices, and cut each slice in half. Dust with 1 tablespoon of corn starch and 1/2 tsp salt.

2. 2

   Heat 1 tablespoon of canola oil in a non stick skillet and cook tofu, over medium-low heat, 2-3 minutes per side. Set aside to cool slightly

3. 3

   Place warm water in a round pie dish, insert rice paper sheets just to soften them and carefully take them out.

4. 4

   Place rice paper on a plate or cutting board and arrange 2 pieces of tofu, some carrots, cucumber strips, sprouts and avocado in the center. Roll as shown in the picture.

5. 5

   To prepare the coconut peanut sauce, whisk all the ingredients together until well combined.

6. 6

   Cut rolls in half before serving and serve with coconut peanut sauce.