| Spring Roll Rice Wrappers | 1 package | |
| Carrots | 2, julienne cut | |
| Cabbage | 1/2 head, shaved thin | |
| Tofu | 1 package, marinated, baked, sliced thin | |
| Cilantro | 1/2 a bunch, chiffonade |
| Natural Peanut Butter | 4 tbsp. | |
| Soy Sauce | 2 tbsp. | |
| Sweet Chili | 4 teaspoons | |
| Sriracha | 2 teaspoons |
Bake the marinated tofu on a pan in an oven at 350 degrees F. Bake for 20 minutes, flip the tofu, bake for another 20 minutes.
Mix all ingredients together. Add soy and sriracha to taste. Add a drop or two of water to thin out as needed.
Boil a pot of water. Once boiled, set aside on stove, pour some into a flat pan.
Cut all ingredients to prepare for the rolls.
Lay defrosted spring roll rice wrappers on the table between 2 damp cloths / paper towels.
There will be a smooth and rough side to the rice wrapper. With the rough side up, lay it in the warm water briefly.
Take out of water, lay flat on a table / board, still with the rough side facing up. (You can tell if you did it right if you see the wrapper starting to curl into itself).
Take about a teaspoon worth of all ingredients total (some tofu, 3 carrot shaves, a heap of cabbage, cilantro), lay within 1/3 of the rice wrapper, towards one side of the rice wrapper’s edge. (Leave enough room on both sides of the ingredients to fold in and roll).
First, fold the edge of the wrapper over the ingredients to hug it in, then fold in the sides. Begin rolling the wrapper down, just like a burrito.
It should seal by itself, but you can also take a drip of warm water and press with your finger to help seal.
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