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[Recipe] Tofu Fresh Rolls with Creamy Peanut Sauce

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Just around the corner from our house is this great Vietnamese restaurant that has my favorite tofu fresh rolls. They are inexpensive, delicious, filling and served with a creamy peanut dipping sauce. The thing is while it is right around the corner it just isn’t a spot we go to often since we have shifted our focus back to eating more meals at home.

Well today my craving for these fresh rolls hit me hard and lucky for me I had picked up a package of rice paper wrappers at the Asian market a few weeks ago and I had filling ingredients as well. The one thing I didn’t have was peanut butter to make my dipping sauce but I did have a bag of roasted peanuts in my pantry – so homemade peanut butter to the rescue! 

Tofu Fresh Rolls with Creamy Peanut Sauce

Peanut Sauce:

  • 2 cups roasted and unsalted peanuts
  • 2 tablespoons tamari
  • 2 tablespoons coconut aminos
  • 1 teaspoon coconut nectar or sweetener of your choice
  • Juice of 1 lime
  • 1/3-2/3 cup water
  • 2 garlic cloves
  • 1 tsp – 1tbsp sambal olek (optional)

Rolls:

  • Rice Paper Wrappers
  • Rice Vermicelli Noodles, cooked and rinsed with cold water
  • Smoked or Baked Tofu, julienned
  • Bell Pepper, julienned
  • Purple Cabbage, shredded
  • Carrots, julienned
  • Baby Spinach
  • Other great add-ins:
  • Cilantro
  • Mint
  • Basil
  • Scallions
  • Bean Sprouts

Instructions

Sauce:

  • Start by blending the peanuts in a high speed blender or food processor until smooth; this will take a few minutes and you will want to scrape down the sides as you go.
  • Add remaining sauce ingredients and blend until smooth. Season with salt and pepper to taste. You may decide to add more water depending on how thick you would like your sauce.

Assemble:

  • Soften your rice paper wrapper based on package directions. Place on a clean kitchen towel and then add your favorite filling ingredients. Tip: make sure not to over fill your wrapper or it will split when you roll. Once filled roll up by folding the sides over first and then fold over the top and gently roll up.
  • Serve with peanut sauce for dipping

Who knew it was so easy to make your own peanut butter? It made a super creamy and incredible sauce. I omitted the sambal olek for my kids but added a big dollop to my sauce before devouring.

// What is a dish that you love to order out and could easily make at home? 

 

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Let Me Introduce You to My Blendtec and My Day

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This morning I was lazy and stayed in bed a little later and by later I mean like 6:30 am.  Once I finally dragged myself out of bed I decided to make a green smoothie in my new Blendtec Total Blender.  Let me tell you how excited I was when I came home to this a few weeks ago.  The good people at Blendtec sent me my own red Blendtec Total Blender and I am just loving it. I have mostly made smoothies and  vegan ice cream it in it so far but I am dying to try my hand at making soup in it. This morning was a yummy green…er brown smoothie (1.5 cups water, 1 cup frozen raspberries, 1 small apple diced, 1 small banana diced, 2 handfuls of spinach). The best part about this blender is that I only have to push one button for my smoothie to be made (the button that says smoothie) and it does all the work for me! 

I did some yoga this morning and then an elliptical session where I finally finished reading The China Study – I read a good chunk of it when I was on vacation back at Christmas but just haven’t taken the time to do much reading lately but I told myself I HAD TO finish it this week.  Now I am on to working on a blog post about this amazing informative book. 

For lunch I made up some of Kristen Suzanne’s “Twilight Pecan Shallot Pate”  from her Entrees book.  I served it up on some romaine pieces and let me tell you this stuff is sooo good I will be making it again!

 

After lunch I did some yoga for abs with Rodney Yee and then headed to the co-op to pick up a couple of things.  To my delight there was a package on our steps from Tropical Traditions when I returned home.  Once I got things put away I decided it was to make my Kitchen Sink Cookies since my husband has been asking for about a month for me to make them. 

 

 

Coconut Oil from Tropical Traditions

 

Kitchen Sink Cookies

 

So Kitchen Sink Cookies are crazy easy to make the base is:

1/2 cup nut butter (I used PB today)

2 T water

2 T agave

1t vanilla

1/2 t cinnamon 

Mix this all together and to this add whatever nuts, dried fruit or chocolate you’d like to it.

Today I used: 1/2 cup raw trail mix (goji berries, pistachios, cashews and a few other dried things), 2 T raisins, 1t shredded unsweetened coconut, 1 T pumpkin seeds, 2T sunflower seeds, and 1 T mini chocolate chips

These are best after they have set in the refrigerator for about 2 hours.

 

 

Blogger Disclosure:  Cooking For A Vegan Lover received these products at no cost from the company for review.