Rollitos de primavera veganos frescos y fáciles

Ingredientes

• 8 rice paper wrappers
• 1 carrot (medium), thinly sliced
• 1/2 cup shredded red cabbage
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 4" piece cucumber, thinly sliced
• 2 green onions, thinly sliced
• 1 cup spinach or lettuce leaves, shredded
• Handful mint leaves, shredded
• 1/2 180g pack smoked tofu, sliced thinly (can also use crispy tofu or cooked tempeh)*
• 2 tbsp peanut butter
• 1/2 tbsp soy sauce, tamari or coconut aminos
• 1/2 tbsp maple syrup
• 1 tbsp unflavoured oil or sesame oil
• 1 tbsp water
• 1 tsp rice vinegar or apple cider vinegar

Preparación

1. 1

   Add all peanut dipping sauce ingredients to a small bowl and whisk to combine. Set aside.

2. 2

   Prepare all vegetables and tofu (if using) as described above. Place ingredients in separate bowls close to your workspace.

3. 3

   Pour warm water onto a large plate or wide shallow bowl and submerge first rice wrapper. After 5 seconds flip wrapper over and dip other side in water, then remove and place on cutting board.

4. 4

   Place thinly sliced vegetables, mint leaves and tofu (if using) on lower section of rice wrapper. Keep filling 1 inch away from edge of wrapper.

5. 5

   Fold up bottom of wrapper until ingredients are just covered, then fold left and right side tightly over centre. Keep rolling from bottom until completely closed.

6. 6

   Complete steps with all remaining wrappers. Optionally slice rolls in half to display colourful veggies, and serve on a large platter with dipping sauce.