Thursday's Meal: Rainbow Spring Rolls

Liza Callis from Whole Foods shares a plant based recipe that's quick and easy to make.

The recipe is as follows:


    1/2 pound extra firm tofu
    2 carrot, peeled and grated
    1 cup shredded red cabbage
    2  scallions, green and white parts cut into 1/2-inch lengths
    1/2 a medium cucumber, peeled, seeded and cut into thin matchsticks
    1/2 cup mung bean sprouts
    Generous handfuls fresh Thai (or regular) basil, mint and cilantro leaves
    1/3 cup peanuts, chopped
    1/2 head green-leaf lettuce, leaves separated, rinsed and dried
    1/2 package spring roll wrappers

Dipping Sauce

    1/3 cup Low Sodium Soy Sauce
    Juice from ½ lime
    1.5 teaspoon agave


-Drain and cut tofu into 2 x 1 inch slices. Bake at 350 degrees until golden.
-Arrange carrots, cabbage, scallions, cucumber, sprouts and herbs on a platter. Put peanuts in bowl. Stack lettuce leaves on a plate.
-Make the dipping sauce by combining all ingredients in bowl and stirring until smooth.
-Dip a wrapper in hot water for about 10 seconds. Spread on a cutting board or plate and layer ingredients on bottom third of wrapper. Fold the bottom of the wrapper up over the ingredients. Fold in sides, then continue rolling up. Place seam side down on plate.
-Serve with dipping sauce.

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