Rainbow Rolls
The filling combinations are endless. Start with this recipe, then make it your own!
  • 8 spring roll skins
  • firm tofu, pressed, cut into 3" x ½" strips
  • olive oil
  • 2 tsp cumin
  • salt and pepper to taste
  • 1 bunch red leaf lettuce
  • 4 carrots, grated or shredded
  • 2 medium beets, grated or shredded
  • ½ cucumber, peeled, cut into strips
  • 1 avocado, pitted and sliced thin
  • 2 cups alfalfa sprouts
  • 1 small bunch Thai basil
  • ½ bunch cilantro sprigs
Peanut Sauce
  • 1 cup Peanut Butter
  • ¼ cup hot water
  • 2 Tbs fresh lime juice
  • 1 Tbs rice vinegar
  • 1 Tbs fish sauce
  • ½ tsp crushed red pepper
  • Sriracha sauce {optional}
  1. Press tofu to release water. Slice into 3" x ½" strips. Sprinkle with cumin and salt and pepper.
  2. Heat olive oil in medium skillet. Sauté tofu until golden, turning once. Drain on paper towels and cool.
  3. Prepare and assemble remaining roll ingredients.
  4. Working with 1 at a time, briefly wet both sides of spring roll skin and place on work surface. Lay 1 lettuce leaf on left third of skin, leaving 1½ inches on the top and bottom. Layer about ¼ cup of carrots on top of lettuce, followed by about ¼ cup beets, then cucumber strip, a strip of sauteed tofu, avocado slice, and about ¼ cup alfalfa sprouts. Top with a few basil leaves and a cilantro sprig.
  5. Beginning with left edge, gently pull it up and over filling, keeping ingredients as tight as possible. Fold top edge down to seal top end, and fold bottom edge up to seal bottom end, then continue rolling tightly until sealed.
  6. Repeat with remaining skins.
  7. Mix Peanut Sauce ingredients together - stirring vigorously with a fork, or shaking in a sealed jar until thoroughly mixed.
  8. Slice rolls in half diagonally and serve with Peanut Sauce.
Recipe by Raisin & Fig at https://www.raisinandfig.com/rainbow-rolls/