If you have never used rice paper, play with it a little. It’s stronger than you think. For dinner, I use the larger size rounds. If I am using them in lunch boxes or for desserts, I use the small ones. I love filling the small ones with banana, peanut butter, and some vegan chocolate chips…

But for dinner, my kids love these asian rolls.

In a saucepan, add peanut butter, GF soy sauce, ginger, and garlic. Blend them over a low heat. Slice the tofu into strips and saute it. Soften the rice paper then lay it out on a damp surface. Place two romaine leaves upon it, then add broccoli sprouts, shredded carrots, cilantro, avocado, and, finally, the tofu. Wrap tightly and enjoy immediately or put in the fridge for later…

Saute Sauce
1/4 cup soy sauce
1Tbsp unsweetened, no salt peanut butter
1 Tsp ground Ginger
1/2 tsp ground Garlic

 

 

Stuffing
1 container extra firm Tofu
3 large shredded carrots
2 avocados
1 handful of chopped cilantro
1 head of romaine
1 package of large rice paper rolls