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Vegan Summer Rolls with Dipping Sauce Two-Ways

Lauren Caris
  • 30 minutes
  • Serves 8 to 10

INGREDIENTS

1/4

Cabbage, Purple

1

Carrot

10

stalks Coriander, Fresh

1/2

Cucumber

2 cloves

Garlic

2

inch Ginger, Fresh

1/2

Lime, Juice of

1

Mango, Ripe

1

Red chili

4

Romaine, Leaves

1

Yellow bell pepper

1

Block Tofu

4 tbsp

Coconut milk

1 tbsp

Chili sauce, Sweet

1 tsp

Chili sauce

2 tbsp

Maple syrup

1 cup

Peanut butter, Smooth

4 tbsp

Soy sauce

8

Spring roll rice papers

1

Salt and pepper

4 tbsp

Rice wine vinegar