Vegan Spring Rolls with Peanut Sauce

We’re making spring rolls tomorrow at work and that reminded me that I have these pictures I never posted.

Making spring rolls is super fun. I don’t worry too much if I don’t have all the traditional ingredients. They’re pretty much good no matter what you put in them.

These particular spring rolls consisted of:

tofu baked in Braggs, nutritional yeast, and cornmeal

edamame, apple slices with lime, bean sprouts, and nori (excess water from the spring roll wrapper will make the nori soft enough to roll).

Soak the wrappers in warm water for about a minute or less. They should still be a little hard when you take them out. If they’re too soft initially, they’ll fall apart or stick to the surface you’re using to roll them on.

roll em

stack em and put em in the fridge for later.

Then eat them all throughout the week. yum yum.

Dip them in homemade, improvisational peanut sauce:

  • peanut or almond butter (or mix of both)
  • part coconut milk, part soy milk/rice milk
  • red or green chilies
  • garlic
  • Braggs or soy sauce
  • agave nectar or brown sugar
  • garnish with chives, green onions, and sesame oil

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