Cold Rolls with Peanut Sauce

Hey there friends! With summer weather on the horizon (please god, let that be so) I got to making some summery rainbow rolls for a friends dinner.  They turned out amazing and felt compelled to share the recipe with you!!!

Like any thing, recipes are open to tons of interpretation, modifying and “winging” it if you will. This is what I had on hand for these rolls but you could literally fill these with any veggie of your choice.  

Makes about 8 cold rolls and dipping sauce 


Ingredients (Rolls)

8 medium sized round rice paper sheets

1 medium orange carrot, peeled and julienned

1 small cucumber, julienned

1/2 a red pepper, julienned

1 Ataulfo mango sliced  

1/4 of a small purple cabbage, thinly sliced

handful of fresh basil

handful of fresh mint

 

Ingredients (Dipping Sauce)

3 Tbsp peanut butter

1 Tbsp sesame oil

1 Tbsp sriracha sauce

2 tsp tamari

1 tsp minced ginger

1 clove garlic, minced

2 to 4 Tbsp warm water

pinch of chili flakes


sesame seeds

skinless shelled peanuts


Dampen two tea towels and layer them on a cookie sheet. You will be putting the finished rolls between the towels so they don’t dry out before you serve.

Put some hot tap water in a large bowl. Slip a rice paper sheet into the water and let soak until soft (30 to 60 seconds). The sheet should be pliable enough so that you can roll it around the fillings without tearing but not so firm that it will be chewy.

Place the softened sheet flat on a cutting board and arrange a few pieces each of the carrot, cucumber, pepper, and cabbage. Add a few leaves of basil and mint. The fillings should be near the middle of the sheet (back to front) and should be at least an inch from the edges (side to side). Grab the edge of the sheet that is farthest from you and fold it back over the fillings. Fold the side edges up to close the ends of the roll. Then roll the bundled fillings back towards you. Put the completed roll between the damp tea towels and start again until you run out of ingredients or rice paper. Filling and rolling is something that can be fun for kids (or adults) to do either with you or while you are preparing the rest of the meal.

Whisk all the ingredients for the dipping sauce in a small bowl except for the water. Add two tablespoons of the water and whisk again and see if the consistency of the sauce is runny enough to allow the rolls to be dipped without breaking but not so runny so that it won’t stick to the rolls.

Transfer the rolls and the dipping sauce to serving dishes and garnish with sesame seeds and peanuts.

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ENJOY FRIENDS🌈🌈🌈

Walnut Tofu Meat

I have been meaning to get this one on here for a long time and TBH I thought it was until I reposted another fabulous bolognese on my feed and realized that it hadn’t made it up yet. Well today is the day. We originally made this recipe for tacos cause a)who doesn’t love meaty tacos and b)TACOS. AMI RIGHT?? A couple days after eating said tacos I was trying to figure out what to do for dinner when I realized that I had the makings for spaghetti bolognese at my fingertips.

I have been vegan now for almost as long as I’ve been sober. When I gave up the booze a few other things came for the ride. Cigarettes, same day as booze. Gluten came next and then dairy and meat. Fish was the last to fall off and that was about 5 years ago. I was pescatarian for about two years after I got sober and truth be told I really needed to be. My body was going through a major transition detoxifying and I needed the rich fat from the fish to not literally lose my mind. I started to feel incredibly guilty about it and eventually that went too. What does this have to do with tofu bolognese? Not much except for the fact that sometimes I still really miss eating a carnivores diet. There I said it. I have no intention on starting again, kinda like I’m never going to drink again but this is a one day at a time kind of liked for me so I’ll just say today☺️

To the SAUCE! I looked in my fridge that day, saw leftover tomato sauce, leftover tofu meat and a lightbulb went off. OF COURSE! How can this be bad? I was somewhat worried about the texture but then all the memories of meat bolognese came back and I knew that this sauce was going to rock my world.

Walnut Tofu Meat

1 1/2c walnuts 1package extra firm tofu 1 tsp each garlic powder, onion powder & oregano 1/2 tsp each ground cumin, cayenne, smoked paprika 1tbsp nutritional yeast 1tbsp olive oil and maple syrup 2tbsp tamari 2tbsp tomato paste

Crumble walnuts in food processor until pea sized. Mash tofu with fork (or hands!) until pea sized. Whisk wet and dry ingredients together and combine with walnut and tofu mix. Spread on baking sheet and bake at 350 for 35 min. Stirring at half way to ensure even baking. 


Homemade Tomato Sauce

1can of San Marzano tomatoes 1/2 yellow onion diced 2 cloves garlic minced Pinch of cayenne (optional) 2tbsp tomato paste Salt and pepper to taste 

Sauté onions, add garlic. Add tomato paste and cook 1 min. Add tomatoes, cayenne and cook on simmer for approx 30 minutes. 

Cook pasta, heat pan with 1tbsp of olive oil, add walnut meat just to heat through, add 1-2c of tomato sauce (more if you like really saucy-less if you like more meaty😊) to create the bolognese. I added in fresh basil, baby spinach and black olives for punch but certainly can be omitted. Buon Appetito🍝

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