How to Make Summer Rolls

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan is often cheaper and provides a similar texture.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is often less expensive.

Make the peanut sauce by adding 2 tablespoons of organic peanut butter to a bowl.

Add 1 tablespoon of olive oil to the peanut butter.

Add 1 tablespoon of unseasoned rice vinegar, ensuring it doesn't contain sugar or salt.

Add about 1/2 tablespoon of water to the mixture.

Eyeball and add 1/2 tablespoon of raw honey, adjusting to taste.

Add gluten-free tamari for saltiness, using a small amount.

Sprinkle in a pinch of cayenne pepper and a pinch of salt, then whisk everything together until smooth.

Set the sauce aside.

Prepare your filling ingredients: roasted sweet potato sticks, shredded carrots, shredded red cabbage, shredded brussel sprouts, avocado, and fresh herbs (mint, cilantro, basil).

Get a pan of warm water ready for soaking the spring roll wrappers.

Submerge a spring roll wrapper in the warm water for about 30 seconds until it becomes flexible.

Place the soaked wrapper on a plate to prevent sticking.

Spread a spoonful of the peanut sauce onto the wrapper.

Add a combination of the filling ingredients in the center of the wrapper.

Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to enclose the filling.

Repeat the process with remaining wrappers and ingredients.

Serve the summer rolls with extra peanut sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens