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Plant-Based Fresh Spring Rolls
Chef Julia Dunaway

12 rice paper wrappers
(I used 3 Ladies brand.)

Rice Noodles
Prepare in advance. 4 ounces thin rice noodles
(I prefer Maifun, Golden Star brand.)
Soak for 15 minutes in water, then boil for 2-3 minutes, drain and rinse in cold water. Drain again really well. Set aside. They can be made early in the day or the day before.

Tofu
1 (14 ounce) block extra-firm tofu, drained and pressed
Cut the pressed tofu into 12 equal pieces and place in a shallow container
Marinade
4 tablespoons low sodium soy sauce
2 tablespoons Mighty Sesame Tahini
1 tablespoon rice vinegar
1 tablespoon Sriracha (I use Yellowbird Sriracha.)
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
Mix together in a small bowl. Add to the shallow container with the tofu. Make sure the tofu is covered by the marinade on all sides. Marinade for 30 minutes or longer.
Air fry at 375° for 10 minutes total, turning after 5 minutes optional
In conventional oven at. 375° for 25-30 minutes

Sauce for Fresh Spring Rolls
3 tablespoon low sodium soy sauce
1 tablespoon tahini
1 teaspoon rice vinegar
2 tablespoon maple syrup
1 tablespoon Sriracha
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
¼ cup peanut butter (I used Brad’s creamy peanut butter from Central Market.)
Mix well. Set aside.
1-2 tablespoons slice almonds, chopped can be sprinkled on top of the sauce, if desired

Vegetables
Julienne strips are approximately 1/8” by 2 inches” or called “matchstick” pieces

4 ounces lettuce (any type is fine, but I used spring mix, shred with a knife)
2 ounces red cabbage, shredded thinly on a mandoline
3 carrots, peeled and cut into julienne pieces using a julienne peeler (tool)
1 English cucumber, shredded using the julienne peeler, just on the outside to avoid the seeds
½ red bell pepper cut into julienne strips
4-5 scallions, cut into julienne strips
2 jalapeno peppers, cut into strips by cutting along the outside of the pepper away from the seeds and membrane
Fresh cilantro leaves, washed and dried well

To assemble:
Use a shallow pie dish filled with room temperature water
Dip a wrapper into the water and count 5 seconds, wetting both sides
Shake off excess water.
Place wrapper down on a cutting board and place a little of each vegetable, 2 pieces of tofu, some rice noodles and if using, kimchi sauce. Pull up the lower end over the fillings and tuck in the sides, rolling until the roll is sealed. Cut in half. Place the cut side up to show off the colorful fillings. Serve by spooning sauce over the roll.

Kimchi Sauce (Optional)
1 cup raw cashews, soaked in water for at least 30 minutes, drained well
1 tablespoon low sodium soy sauce
1 tablespoon tahini
1 cup vegan kimchi (I used Scotty’s Stout Vegan Kimchi from Central Market.)
1 teaspoon maple syrup
Blend together in a high-speed blender.

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