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Basil Spring Rolls With Peanut Ginger Sauce

Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hr

These vegan basil spring rolls are as beautiful as they are delicious. This recipe is truly a multi-sensory experience from the incredible flavors, the amazing aroma to the spectrum of colors.

Ingredients For Spring Rolls
 1 Package of extra firm organic TOFU
 12 White or brown RICE WRAPS
 Handful of FRESH BASIL leaves
 3 oz PICKLED GINGER
 1 Sliver of a BEET (optional)- Add to ginger jar to dye ginger pink - the longer the better)
 1 Large CUCUMBER
 3 Medium sized CARROTS
 1 Large AVOCADO
 4 tbsp SESAME SEEDS (we like a mix of black & white)
 8 oz Dried RAMEN NOODLES (we used 3 dried blocks by Lotus Foods- organic)
 Splash of COCONUT AMINOS (to moisten & flavor cooked ramen noodles)
Ingredients For Tofu Marinade
  cup COCONUT AMINOS or Tamari
 1 tbsp COCONUT SUGAR (or maple syrup)
 2 tsp CUMIN POWDER
 2 tsp GINGER POWDER
 1 tsp ONION POWDER
 1 tsp GARLIC POWDER
Ingredients For Ginger Peanut Sauce - (recipe is for double batch)*
 1 cup PEANUT BUTTER
 ½ cup MAPLE SYRUP
 3 tbsp Fresh grated GINGER
 ¾ cup COCONUT MILK
 2 tbsp MISO paste
 3 tbsp LEMON JUICE
 1 tsp ONION POWDER
 SALT to taste
DIRECTIONS
1

The prep work for this recipe takes the most time, so being organized is key because the building of the wraps is very fast.

2

Drain tofu by pressing out the water

3

Cut tofu into strips

4

Add ALL marinade ingredients to a bowl & gently stir

5

Add tofu strips to marinade (Let sit for at least 30 min & up to 24 hours)

6

Line up the tofu strips in an air-fryer basket or on a baking sheet & bake at 400F for about 25 min.

7

Turn over & bake 15 min more or till chewy & delicious

8

Cook ramen noodles per direction on package & strain - put in a bowl to cool

9

Splash coconut aminos over the noodles to flavor & moisten them until they are not sticky

10

Splash coconut aminos over the noodles to flavor & moisten them until they are not sticky

11

Organize all spring roll ingredients on work counter: pickled ginger, carrots, cucumbers, avocado, noodles, tofu, sesame seeds, rice wraps & DON’T FORGET THE BASIL

12

Set out a large plate with enough water to quickly submerge the wrap in order to hydrate & soften the wrap. We also used a spray bottle to dampen our work surface with water to avoid sticking.

13

Arrange some of each of the ingredients on the wrap. Be sure to lay them horizontally on the wrap for easy folding.

14

Fold sides in first, then take the bottom edge of the wrap and slightly stretch over ingredients and folded sides, then grab the roll with both hands and slowly complete the rolling process.

15

Continue building the rolls until all ingredients are used.

16

Finished wraps are best displayed on a plate where they are not touching each other to avoid sticking and tearing.
Best enjoyed right away, however, if you need to store them place them in a covered container keeping space between the rolls.

17

An essential tip for beautiful wraps is to put the most colorful ingredients down first for thE colors to show thru the wrap.

OUR SUGGESTED ORDER:

Sesame seeds
Basil
Pickled ginger
Avocado
Carrot
Cucumber
Noodles

Directions for Peanut Ginger Sauce
18

Place all ingredients in high speed blender & blend until smooth.

19

DEVOUR & ENJOY!!

Notes or Final Thoughts: You can use the extra ginger peanut sauce for many other dishes or over veggies. These spring rolls are so healthy & delicious & when dipped in the peanut sauce will take you on a sensory journey you won’t want to stop! Enjoy!