Nutty Summer Rolls

Nutty Summer Rolls

Serves 6-8

  • 1 pack of rice paper
  • 1 pack of mai fun rice noodles
  • 2 C of hot water
  • 2 heads of organic butter lettuce
  • 2 medium size ripe avocados
  • 1 pack shredded carrots
  • 1 pack bean sprouts
  • 1 14 oz package firm tofu
  • 1 pack crispy seaweed strips

Peanut Sauce:

  • 5 Tbsp soy sauce
  • 3 Tbsp all natural chunky peanut butter
  • 3 Tbsp sesame oil
  • 3 Tbsp rice vinegar
  • 2-3 Tbsp water
  • 2 tsp sriracha sauce
  • 1 tsp finely diced fresh garlic
  • 1 tsp finely diced fresh ginger



Lightly oil a non-stick pan, slice tofu into 1-inch by 2 inch slices, 1/4th inch thick, marinate with a little sriracha and soy sauce, let sit, then add to hot pan and sauté until caramelized edges appear. Set aside to cool.

Spring rolls:

Pour hot water into warm pan on counter, dip rice paper for a few seconds, remove and place on cutting board, line veggies in the center starting with butter lettuce and top other veggies as desired. Gently find the ends, fold in sides, and roll tightly. Slice in the middle.

Peanut sauce:

Thoroughly mix all contents together. Dip in spring rolls, enjoy!


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