Total Time: 45 min

Prep Time: 45 min

Cook Time: 0 min

Servings: 4 (2 rolls + 2 T sauce each)

Nutrition Highlights (per serving)

410 calories

22g fat

38g carbs

20g protein

Show Nutrition Label

Nutrition Facts
Servings: 4 (2 rolls + 2 T sauce each)
Amount per serving
Calories	410
% Daily Value*
Total Fat 22g	28%
Saturated Fat 3g	15%
Cholesterol 0mg	0%
Sodium 650mg	28%
Total Carbohydrate 38g	14%
Dietary Fiber 5g	18%
Total Sugars 8g
Includes 5g Added Sugars	10%
Protein 20g
Vitamin D 0mcg	0%
Calcium 239mg	18%
Iron 4mg	22%
Potassium 623mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Getting in veggies wherever you can is key to a healthy and nutritious lifestyle. With the vegetables and tofu packed away neatly into these rolls, the star of the recipe can shine through the peanut dipping sauce.

The peanut butter is irresistable as ever and the sauce also contains ginger, which fights nausea, controls inflammation, and may play a protective role against cancer.

Ingredients

1 14-ounce package extra firm tofu, drained
3 tablespoons black sesame seeds
2 medium carrots
4 small scallions
2 cups spinach
1/4 cup cilantro leaves
8 medium rice paper/spring roll wrappers
1/3 cup peanut butter (creamy or crunchy)
3 tablespoons tamari or low sodium soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon ground ginger
2 tablespoons brown sugar or maple syrup
2 tablespoons rice vinegar
1/2 teaspoon chili garlic sauce

Preparation

Press the tofu by wrapping the block in a clean kitchen towel and placing a skillet with a large can (i.e. large tomato can) on top of the skillet. Let sit for 15 to 20 minutes. Unwrap the tofu and slice into matchsticks.
Place the sesame seeds in a shallow bowl and roll the tofu matchsticks in the sesame seeds, gently pressing so that the seeds stick to the tofu.
Julienne the carrots or slice them into thin strips. Thinly slice the scallions and chop the spinach. Keep the herbs whole.
To assemble: Prepare a bowl of room temperature water and lay a kitchen towel on the counter. Working with one rice wrapper at a time, soak the wrapper in the water for about 15 to 30 seconds to soften. Lay it on the dish towel. Lay about two matchsticks of tofu in the center of the wrapper with a small amount of carrots, scallion, and spinach with a few herbs. Fold in both the top and bottom of the wrapper toward the center, roll the right flap all over the filling, and roll it up like a burrito until it sticks to the other side. Repeat with remaining wrappers and filling.
To make the sauce: Whisk together the peanut butter, tamari, sesame oil, ginger, brown sugar, vinegar and chili garlic sauce. Taste and adjust seasonings as needed.
Serve the summer rolls with the dipping sauce on a plate, or pack them in an airtight container for lunch to-go.

Ingredient Variations and Substitutions

Serve these tofu summer rolls with any dipping sauce you desire! Try them with some roasted red beet hummus or a greek yogurt and cucumber dip. A red beet hummus will provide more fiber, vitamin A, and potassium, while a Greek yogurt dip will offer more calcium and protein.

Playing with dips and sauces livens up a dish so you can enjoy variations of your favorite meals, and even cater them to your mood and the time of day. Perhaps a lighter sauce or dip is better for the middle of a hectic work day, while a warmer, more savory one is perfect for a relaxing end of the day meal.