Use up whatever fresh raw veggies you have on hand! Get creative and add in some unique combinations. 🙂
  • CourseMains, Snacks
  • CuisineGluten Free, Tone It Up, Vegan, Vegetarian
Servings Prep Time
10 rolls 25minutes
Servings Prep Time
10 rolls 25minutes
Fresh Rolls
  • 10 rice paper wrappers
  • 2 thinly sliced carrots
  • 1 thinly sliced bell peppers
  • 1/4head finely chopped cabbage
  • 1bunch lightly chopped mint
  • 1 sliced avocado
  • 1 thinly sliced cucumber(deseeded)
  • 1tsp coconut oil
  • 1pack extra firm tofu
Peanut Sauce
  • 2tbsp peanut butter
  • 1/2tbsp GF Tamari Sauce
  • 1 juiced lime
  • 1/2tsp sesame oil
  • 1tsp honey
  • 1 1/2tsp hot water(add more or less for desired consistency)
  1. Cut tofu into thin slices and pan fry with coconut oil over medium heat.
  2. Mix together peanut sauce ingredients and set aside.
  3. Once tofu is cooked, set aside.
  4. Fill shallow dish with hot water (wide enough to fit a rice paper wrap without bending).
  5. Soak 1 rice paper wrapper at at time. Soak for 30 seconds or until wrapper feels smooth.
  6. Carefully transfer wrap to a cutting board, lay completely flat.
  7. Place veggie/tofu filling toward the front half of the wrapper.
  8. Roll up like a burrito! Don’t forget to wrap in each side.
  9. Set aside with a damp paper towel covering the wrapped rolls
  10. Repeat process till you’ve reached your desired number of rolls or run out of veggies.
  11. Rolls can be cut in half, or eaten whole. Dip into peanut sauce and ENJOY!