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VEGGIE SPRING ROLLS

I love to spiralize veggies. If it's not your thing, you can always buy spiralized-for-you zucchini and carrots for this recipe! I used brown rice wrappers here, but any type works.

Servings 6

Ingredients

  • 2 medium zucchinis
  • 3 carrots
  • 1 package baked tofu GMO-free and organic
  • 1 package broccoli sprouts or your favorite sprouts
  • 1 small bunch cilantro leaves only
  • 8 spring roll wrappers

spicy peanut sauce

  • 1/2 cup peanut butter creamy & organic
  • 1/2 cup water
  • 2 Tbsp toasted sesame oil
  • 1 1/2 Tbsp tamari
  • 1 Tbsp brown rice vinegar
  • 2 cloves garlic
  • 1/4 tsp red chili flakes

Instructions

  1. Wash zucchinis well and trim ends off. Cut into 3" pieces and spiralize zucchini. Skip this step if you bought zucchini noodles!

  2. Scrub carrots well and trim ends off. Cut into 3" pieces and spiralize carrots. Skip this step if you bought carrot noodles!

  3. Julienne baked tofu and set aside.

  4. Fill a shallow but large (in circumference) bowl with water. Dip one spring roll wrapper into the water. Be sure to wet the entire wrapper and lay flat on a surface. Put zucchini, carrots, baked tofu, sprouts and cilantro leaves on wrapper. 

  5. Fold the end closest to you over the veggies. Fold the sides, then roll until you have a spring roll! Cut in half, if desired.

spicy peanut sauce:

  1. In a blender, put all ingredients. Blend until smooth. Serve on the side.