Flavorful tofu with peanut sauce and crunchy, raw vegetables makes for a filling roll that is cool enough for a hot summer day.
By Vicki Brett Gach
You may already be a fan of spring rolls, in which case you’ll understand my great enthusiasm for these. But if you aren’t familiar, you’re going to thank me once you try them.
Unlike fried spring rolls or egg rolls, summer rolls are generally made with fresh ingredients, and served at room temperature.
The easy assembly starts with rice spring roll wrappers, dipped briefly in water, then laid flat on a plate. The wrappers are covered with all of your wonderful fresh ingredients, neatly rolled, and served immediately.
This is a great recipe to make on a hot summer day by leaving the vegetables raw.Print
Vicki Brett-Gach is a food writer, recipe developer, cooking instructor, Certified Vegan Lifestyle Coach and Educator, and Certified Personal Chef. She specializes in simple, low-fat, heart-healthy plant-based nutrition, and writes, coaches, teaches, and blogs about delicious vegan food. Find more of Vicki’s recipes on her blog, Ann Arbor Vegan Kitchen at AnnArborVeganKitchen.com.