"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Summer Rolls- Satiating and Fast Recipe

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This recipe for Summer Rolls- Satiating and Fast, by , is from Easy Vegan for Busy Parents, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shersy Benson

Category:
Category:

Ingredients:  
Ingredients:  
1 package of rice wrappers
1/2 head of green cabbage
1 carrot - julienned
1/4 c. green cabbage, cut into slivers
1 batch of spicy roasted tofu
fresh mint leaves (this makes ALL the difference!)
edible flowers for garnish (optional)

Variations include:
microgreens, spring mix, sprouts, vegan cream cheese, pulled pork jackfruit

For the Peanut Sauce:

3 heaping tablespoons peanut or almond butter
1 tablespoon tamari or soy sauce
2 tablespoon maple syrup
2 tablespoon warm water
1 2 tablespoon rice vinegar, optional
juice of 1 lime
1 teaspoon red pepper flakes, optional

For SUPER FAST version, go to a salad bar and pick up pre-cut veggies, and buy peanut sauce

Directions:
Directions:
First mix your sauce together. That will allow for the flavors to interact with each other.
Next, cut the cabbage into strips and steam, wither on a stove top or in the microwave (this is much more flavorful, filling and quicker than using traditional rice noodles).
Lay out the ingredients you have
fill one dinner plate or pie plate and with water. dip in one rice sheet. leave it for only a few seconds, and once it starts getting soft take it out and lay it on a flat plate or a large cutting board.
Add your flowers face down, or your mint leaves, or whatever you want to have seen, next add your ingredients and top with some steamed cabbage leave strips.
Roll it like a burrito.
When you are finished, try to either leave space or put parchment between your completed rolls, or they might stick together and break apart.

Serve immediately with sauce.
You can make extras that last for up to three days in the fridge. Make sure to wrap each one in parchment paper and store in an airtight container. They make for great lunches.

Number Of Servings:
Number Of Servings:
varies
Preparation Time:
Preparation Time:
5 minutes or less

 

 

 

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