Summer Rolls With Peanut Sauce: Three Ways

For the Shrimp Summer Rolls:

• 1/2 lb Shrimp 16/20 count, pink, pre-cooked, frozen and thawed
• 1/2 cup Green Cabbage
• 1 Red Pepper sliced thin
• 1/4 cup Cilantro roughly chopped, or use mint
• 6 Rice Paper

For the Peanut Sauce:

• 1/2 cup Peanut Butter smooth, organic
• 1 tbsp Tamari low sodium
• 1 tbsp Raw Honey
• 2 tbsp Lime Juice
• 1/2 tsp Chili Flakes optional
• 2-4 tbsp Hot Water use as needed to blend and reach desired consistency.

For the Mango, Avocado and Noodle Summer Rolls:

• 1/2 cup Vermicelli Noodles use the thinnest you can find
• 1 Avocado sliced thin
• 1 Mango Sliced thin
• 1 small Jicama sliced thin
• 1/4 cup Mint roughly chopped
• 6 Rice Paper

For the Crispy Tofu Summer Rolls:

• 16 oz Tofu organic, extra firm, drained
• 1 tbsp Avocado Oil
• 3 tbsp Tamari
• .5 tsp Nanami Togarashi or use chili flakes
• 2 tsp Arrowroot Powder or use organic cornstarch
• 1/2 cup Green Cabbage shredded
• 1 Carrot shredded
• 1 Yellow Pepper sliced thin
• 1/4 cup Cilantro chopped
• 6 Rice Paper
  

For the Shrimp Summer Rolls:

1. Slice the shrimp in half lengthwise.
2. Once all veggies are sliced and ready to go, use a large bowl and fill it with hot water. Place one rice paper into the water and soak for 20-30 seconds. Gently remove and let excess water come off. Place on a clean countertop surface and then fill with shrimp, cabbage, pepper and cilantro. Fold upwards and tuck the sides in and roll.
3. Add all ingredients for the peanut sauce to a blender and blend until smooth and creamy, adding water as needed to thin.
4. Enjoy immediately, or store in a sealed container in the fridge for up to 1 day. Serve with the peanut sauce.

For the Mango, Avocado and Noodle Summer Rolls:

1. Soak the noodles in just boiled water (use a kettle to boil water) in a large bowl to ensure all the noodles are fully submerged. Soak for about 2 to 4 minutes, until softened and then rinse with cold water and drain and set aside.
2. Once all of the ingredients are sliced and ready to go, use a large bowl and fill it with hot water. Place one rice paper into the water and soak for 20-30 seconds. Gently remove and let excess water come off. Place on a clean countertop surface and then fill with noodles, avocado, mango, jicama and mint. Fold upwards and tuck the sides in and roll.
3. Add all ingredients for the peanut sauce to a blender and blend until smooth and creamy, adding water as needed to thin.
4. Enjoy immediately, or store in a sealed container in the fridge for up to 1 day. Serve with the peanut sauce.
   

For the Crispy Tofu Summer Rolls:

1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Prepare the tofu by pressing it. Wrap the block of tofu in paper towel and/or a tea towel and place on a plate. Place a heavy object on top (I use my cast iron pan) and let it sit for 10 to 15 minutes. Then remove and slice into large slabs.
3. Add the tofu to a large bowl or dish and add the avocado oil, tamari, nanami togarashi spice blend and arrowroot powder. Toss to coat and ensure it is all blended and each piece of tofu is coated. Add to the baking sheet and bake for 25 to 30 minutes, flipping halfway through. You can broil for one to two minutes if desired. Let them cool and then slice into thin strips and set aside.
4. Once all of the ingredients are sliced and ready to go, use a large bowl and fill it with hot water. Place one rice paper into the water and soak for 20-30 seconds. Gently remove and let excess water come off. Place on a clean countertop surface and then fill with tofu, cabbage, carrot, pepper and cilantro. Fold upwards and tuck the sides in and roll.
5. Add all ingredients for the peanut sauce to a blender and blend until smooth and creamy, adding water as needed to thin.
6. Enjoy immediately, or store in a sealed container in the fridge for up to 1 day. Serve with the peanut sauce.