Rollitos de verano veganos con albahaca fresca

Ingredientes

• 8-10 rice paper sheets
• 1 cup cooked and cooled vermicelli or pasta noodles
• 6 oz. baked teriyaki tofu (thinly sliced)
• 3/4 cup peeled (seeded and thinly sliced cucumber)
• 1/2 red bell pepper (thinly sliced)
• 10 large basil leaves
• 1 cup thinly sliced carrots
• 1/4 cup peanut butter
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice wine vinegar
• 1 tablespoon chili-garlic sauce
• 1 tablespoon brown sugar
• 1/2 " fresh ginger
• small clove of garlic

Preparación

1. 1

   Place all ingredients for the peanut sauce in a blender or food processor and puree until creamy. Set aside.

2. 2

   Prepare all of your filling ingredients. The wrappers will dry out after soaked, so you'll need to work quickly to wrap them.

3. 3

   Add warm water to a large shallow bowl. Place 1 rice paper in and let sit for until soft, about 30 seconds. Remove and place on cutting board or pastry board.

4. 4

   Place 1 basil leaf in the center of the paper, 1-2 strips of tofu, and 1/8 of the noodles and 1/8 of the thinly sliced vegetables.

5. 5

   Fold like a burrito: Fold the short end of the tortilla up so the contents don't spill out of the bottom, tucking the end in. Fold one of the long sides over the top of the filling. Place your fingers perpendicular across the fold, cup the tortilla over the filling and push the edge against the filling to make sure the fold is tight. Wrap the remaining long end over the folds.

6. 6

   Set aside and repeat until all rolls are made.

7. 7

   Serve immediately with dipping sauce!