Spicy Vegetarian Fresh Rolls


IMG_7480The Recipe Redux is afraid that we’re getting into a lunch rut and is using this month’s Redux to inspire us all to crSpicy Vegetarian Fresh Rollseate new ideas for packing lunch for you and your family. If packable noontime options are dwindling, check out my healthy, fun to eat lunch around: spicy vegetarian fresh rolls. Fresh rolls are my go-to appetizer when I’m some one of my favorite cuisines – Vietnamese or Thai. Light, easy to transport, and really healthy, these make the perfect lunch. If you’re tired of a constant rotation of sandwiches or salads, prep these spicy vegetarian spring rolls this week and take them with you for lunch!

I’ve designed my spring rolls to have home-made sauce INSIDE so you don’t need to bring anything to dip on the side. Use my veggie combo or choose your own. Bell peppers, cucumbers or sprouts would be a wonderful addition. I made these fresh rolls vegan by using tofu but you could also use shrimp if desired – I do that sometimes to mix it up. One final note; be sure to place a damp paper towel over your rolls or they will dry out overnight causing a disappointing lunch. Have fun and let me know if you try these spicy vegetarian fresh rolls to break out of your lunch routine. 

 

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Spicy Vegetarian Fresh Rolls
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Instructions
  1. Prepare tofu and bake in a glass pan greased with coconut oil at 350 degrees for 30 minutes. While tofu is cooking, combine peanut butter, hoisin sauce, lime juice, soy sauce, sugar, garlic, and water in a small bowl, whisking until combined. Set aside and boil noodles for 4 minutes until soft. Rinse with cold water, drain, and set aside. Wash and prepare cilantro leaves, carrots, peppers and cabbage, creating a station next to the stove where you will assemble rolls. When tofu is finished, set on your work station and fill a large pot or pan with very hot tap water (that is still comfortable to touch with your hands) then dip rice paper one at a time into the water until it is soft and pliable. Place the soft rice paper on a clean cutting board, then place a romaine heart into it. Fill the romaine with carrot slices, pepper slices, cabbage and noodles. Smear with peanut sauce, then place tofu slices on top and wrap tightly: fold the bottom of the rice paper over the filling about 1/4 way up, then fold one side over the filing, tucking it in tightly and then rolling over the remaining flap until it is closed with romaine top sticking slightly out the top of the wrap. Be sure to store the rolls on parchment paper and store with a wet paper towel on them or they'll dry out and get hard. Also, they are quite sticky so handle with care so they don't tear.

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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll find cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.

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