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Summer Rolls with Ginger Dipping Sauce
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Rainbow Summer Rolls with Ginger Dipping Sauce

Prep Time 25 minutes
Total Time 25 minutes
Servings 4

Ingredients

For Summer Rolls

  • 8 rice paper wrappers
  • 1 cup shredded red cabbage
  • 1 cup leafy greens
  • 2/3 cup shredded carrots
  • 1/4 of an English cucumber peeled and sliced into 1/4 inch strips
  • 6 oz. Extra firm tofu sliced into 1/4 inch strips
  • 1/2 cup cilantro

For Dipping Sauce

  • 1/3 cup coconut aminos or low sodium soy sauce
  • 1 tbsp mirin
  • 1 sachet Pique Ginger Digestion Elixir tea
  • 2 tsp sesame oil

Instructions

  • Stir together ingredients for dipping sauce in a small bowl. Place tofu strips on a small plate and brush with a couple tablespoons of sauce. Set aside for 5 minutes. Reserve remaining sauce for dipping.
  • Place one rice paper wrapper in a shallow bowl of lukewarm water for 30 seconds. Once softened, place the wrapper on a clean work surface. Arrange lettuce, shredded cabbage, carrots, tofu, cucumber and cilantro on the wrapper, leaving at least an inch of space around the perimeter.
  • Fold in the sides then the bottom and roll the wrapper snugly away from you. Place on a lightly greased plate to prevent sticking. Repeat with remaining wrappers. Serve summer rolls chilled with dipping sauce.