The great thing about these spring rolls is that, ultimately, you can put whatever you want in them to fill em up! I just whipped up a few things that I was looking to use up for these.

Ingredients (Makes 6-8)

  • Rice paper (spring roll skins) (Prepared as per package)
  • Carrots (julienne cut)
  • Cucumber (julienne cut)
  • Red cabbage (sliced thinly)
  • Avocado (cubed)
  • Tofu (long strips)
  • Spinach

Tahini-Peanut Sauce

  • 1/2 c. natural peanut butter
  • 1/3 c. tahini
  • 2 tbsp. tamari
  • 4 tbsp. warm water
  • 1 tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 2 tsp. maple syrup
  • 1 tsp. ginger, minced
  • ¼ tsp. chili flakes

Spring Roll 2.jpg


  1. Cut tofu into long strips and cook over medium heat (no oil). Flip sides occasionally until golden.
  2. Prepare rice paper (soak in warm water for 10 seconds, remove and let sit for 30 seconds)
  3. Place ingredients and roll.
  4. Mix all ingredients for the peanut sauce (may take a few minutes) and dip yourself into heaven!

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