Delicious, simple, and healthy.
Rolls:
Spring roll papers, about 6
1/4 slab of extra firm tofu, rinsed, drained, and thinly sliced
Red cabbage, sliced
Red onion, minced
Green pepper, minced
Baby carrots, thinly sliced
Romaine lettuce leaves, rinsed and dried
Dressing:
2 tbsp peanut butter, smooth
1/3 cup water
Minced garlic, about 1/2 tsp (dried is fine)
1/2 lime, juiced
1/4 soy sauce
1 tsp sugar, to taste
To assemble spring rolls:
Take the paper and lay in a pan of warm, not hot, water for 5 seconds. The paper will be slightly malleable as you begin to work with it, but will become much gummier as you load it up. Lay on a flat surface, load up the center of the paper with tofu and veggies, and begin to fold. Fold the bottom first, then roll the contents (carefully) over and begin to roll and wrap until you have a tight burrito shape. Carefully lift off surface and store in Tupperware and refrigerate, or serve immediately.
Dressing:
Combine ingredients in a small bowl until smooth. Dress spring rolls upon serving.
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