Friday, May 20, 2016

Veggie & Tofu Spring Rolls | Vegan

I've been vegan for four months now, so the next couple blogposts are going to be four of my favorite vegan recipes that I've been making non stop. Hopefully this can give some inspiration on what to eat if you're contemplating this lifestyle or just want something yummy to make today. On todays menu.... Fresh Veggie & Tofu Spring Rolls!

Peanut Sauce Ingredients:

I generally followed these measurements but added more and less of certain ingredients to match my taste buds. I usually eyeball all the ingredients and taste as I go, and also this should make up to two servings of peanut sauce!

  • 2 tablespoons of peanut butter
  • 1 1/2  tablespoons of water
  • 2 1/2 table spoons of hoisin sauce
  • Juice of 1/2 a lemon
  • 2 teaspoons of soy sauce 
  • 1 tablespoon of chili garlic paste 
  • 1/2 tablespoon of minced garlic
  • 1 tablespoon of sesame oil
  • Sriracha to taste

Spring Roll Ingredients:

If you've never made spring rolls before, soaking the dry rice paper wrappers might be a little confusing at first. First you just need a plate filled with lukewarm to warm water and clean hands. Then with the dry rice paper wrapper soak the whole sheet or brim to brim with water for around 15-20 seconds then place it on a clean plate or cutting board. They sheet might still feel a little firm after the soaking process but it softens up right away. Then, stack on your favorite fillings!

  •      10 Rice Paper Wrappers
  •      1/2 Block of firm tofu sliced into strips
  •      1/2 Batch of cilantro chopped or as is
  •      2 Cucumbers sliced into strips
  •      2 Carrots sliced into strips
  •      1 Batch of lettuce leaves of choice
  •      1 Red bell pepper sliced into strips
  •      1 Yellow bell pepper sliced into strips
  •      1/4 Cup of Chopped Green Onions 
  •      ANY veggies of your choice!


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