Summer Rolls with Peanut Sauce (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I love being able to look in the fridge and then find a recipe that you can make with everything in the fridge. I had basil, red shredded cabbage, carrots, scallions, and cucumber. Once I saw this summer rolls recipe, I knew I had to make it!

The summer rolls and the peanut sauce were easy to put together. I had these rolls for lunch every day. The only inconvenient thing is that I had to make the rolls that I wanted everyday. The rice paper wrap does not hold well for more than a few hours. I had to get up extra early to give myself time to prepare these rolls everyday. They were easy to roll together once all of the ingredients were prepped, but just a bit inconvenient that I had to make them every morning. 

I started by running a rice paper wrap through some water. Once it was pliable (mine only took a  few seconds), I laid it down on a damp cutting board. I layered on some basil, julienned cucumber, thinly sliced bell pepper, shredded carrots, shredded cabbage, and pieces of marinated tofu. Then, I rolled them up as tight as I could. I put them in my lunch container. I made the peanut sauce and put a small amount in a container for myself. My lunch was ready to go! I did have a side of potato salad with this as I thought two summer rolls were not enough for a meal. I liked the idea of the rolls and I think it would be fun to play around with different veggies in the wrap. I think it would be fun with different tofu marinades as well!