Vegan Vietnamese Lotus Root and Tofu Summer Rolls with Spicy Peanut Dipping Sauce (Gluten-Free)

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large rice paper wraps 2 cups thinly sliced lotus root 1 cup extra
• firm tofu, cut into thin strips 1/2 cup bean sprouts 1/2 cup fresh cilantro leaves 1/2 cup fresh mint leaves 1/2 cup shredded carrots 1/2 cup vermicelli noodles, cooked and drained 1/4 cup roasted peanuts, roughly chopped For the Spicy Peanut Dipping Sauce: 1/4 cup natural peanut butter 1/4 cup water 2 tablespoons soy sauce (tamari for gluten
• free) 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon sriracha or chili garlic sauce (adjust to taste) 1 teaspoon grated ginger 1 garlic clove, minced 1/2 lime, juiced

Instructions

1. Prepare all ingredients: slice lotus root, cut tofu into thin strips, wash and dry cilantro and mint leaves, shred carrots, cook vermicelli noodles, and prepare spicy peanut dipping sauce.
2. Fill a shallow dish with warm water dip each rice paper wrap one at a time for a few seconds until softened but not too limp.
3. Place the softened rice paper on a clean surface and arrange lotus root, tofu, bean sprouts, cilantro, mint leaves, carrots, and vermicelli noodles in a row near the bottom edge of the wrap.
4. Fold up the bottom edge of the rice paper over the filling, then fold in the sides and continue rolling until you have a tightly wrapped summer roll. Repeat with remaining ingredients.
5. Serve immediately with spicy peanut dipping sauce on the side.

Chef’s Insight

Use a damp towel to keep rice paper wraps soft and flexible while working. To prevent sticking, ensure rice paper is not too limp when softening.

Notes

Adjust chili sauce to taste for desired spiciness level. Provide additional fresh herbs and sauces on the side for customization.