Raw Spring Rolls
Adapted From Honestly Healthy
8 rice paper rounds
2 nori seaweed sheets, each cut into 4 squares
2 carrots, cut into long thin strips
2 zucchini, cut into long thin strips
2 green onions, cut into long strips
2 small cucumbers, cut into thin long strips
Head of red leaf lettuce, thinly sliced
1 cup fresh alfalfa, clover, or bean sprouts
2 handfuls of cilantro, chopped
7 oz. flavored tofu, cut into thin strips
Peanut Satay Sauce
- Soak the rice paper rounds in cold water for about 1 minute to just soften them. Remove from the water and pat dry. Lay each rice paper round on a flat surface and place a nori square on top of each.
- Arrange a medley of vegetables, tofu, and cilantro in the center of each paper/nori wrapper. Carefully roll the edge nearest to you over the filling and then tuck in the outside edges. Continue to roll carefully but tightly.
- Serve with bottled peanut satay sauce for dipping.