Fresh Summer Rolls for Fresh Dancers

These light, satisfying and delicious cousins of deep fried spring rolls are colorful and fun. I keep rice paper wrappers in my kitchen all the time hoping for the chance to whip these gluten-free, oil-free delights right up. 8 rolls in 20 min

  • 10 round rice paper wrappers (some may break)
  • 8 fresh basil or mint leaves
  • 1 medium carrot shredded
  • ½ cup shredded red cabbage (optional. Great color)
  • 8 slices of raw tofu, tofukan or homemade seitan
  • 2 cups mixed greens, lettuce and/or sprouts
  • 1 cup of brown rice vermicelli, cooked and cooled
  • ½ cup hoisin sauce (use gluten-free soy sauce instead if you don’t eat wheat)
  • 1/8 cup warm water
  1. Use a flat bottom pot or other pan that is at least as bit as the spring roll skin laying flat. Dip 1 rice paper wrapper in an inch of warm water and shake off the excess. The wet surface where you roll will continue to soften the wrapper.
  2. Carefully pick the wrappers up one at a time and lay them flat and open side by side on a cutting board. Rolling two at once will save you time.
  3. Add a fresh basil or mint leaf to the center of each of the two skins
  4. Add a slice of tofu or Seitan on top of the leaf
  5. Sprinkle some red cabbage, carrot and mixed greens on top of the tofu in the center
  6. Add a dollop of rice noodles. Do not overstuff! It will be too hard to roll
  7. Fold the top and bottom inches of the wrapper toward each other
  8. Roll from the left to the right all the way through so the wrapper sticks to itself at the end
  9. Repeat this with the other wrappers
  10. After you roll them all, add the warm water to the hoisin sauce for dipping. Sprinkle with sesame seeds or peanuts if you like.

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