By Dr. Sirisha Potluri:
Ingredients (makes ~8 rolls)
8 rice‑paper wrappers,
8 oz extra‑firm tofu, pressed and sliced into strips
,½ avocado, thinly sliced
1 cup purple cabbage, thinly shredded
½ cucumber (English) julienned
1 medium carrot, julienned
Small handful fresh mint and/or cilantro
Optional: cooked rice noodles or mixed greens
1-2 tablespoons spoon of chopped roasted peanuts.
For the peanut dipping sauce
⅓ cup natural peanut butter 2 Tbsp tamari or soy sauce (use GF tamari if needed) 1 Tbsp rice vinegar (or lime juice) 1 Tbsp pure maple syrup 1 clove garlic, minced 2–3 Tbsp water to thin
🥢 Method
1. Prep the tofu
Press tofu to remove excess moisture. For best flavor, marinate slices in a little tamari & garlic (optional) and air‑fry, bake, or pan‑sear until lightly browned (about 5-6 minutes). Texture adds nice bite.( don’t deep fry tofu)
2. Prep vegetables
Slice cabbage, cucumber, carrot, avocado, and rinse herbs. Have everything ready.
3. Make sauce
Whisk together peanut butter, tamari, vinegar, maple syrup, garlic, and water until smooth and dipping‑consistency. Adjust sweetness, saltiness, or consistency to taste
4. Assemble rolls
Fill a shallow bowl with warm water. Dip one rice paper for 5–10 sec until pliable but still firm . Lay it flat on your work surface. In the middle, layer tofu, few chopped peanuts,veggies, herbs, and, if using, noodles. Fold in sides, then roll bottom up, tucking firmly to seal .
5. Serve
Plate rolls seam‑side down; serve with peanut sauce for dipping. Best eaten fresh or within a few hours (keep tightly wrapped in fridge)
💡 Tips & Variations
Use smoked or sriracha‑seasoned tofu for extra flavor . Feel free to add red pepper, sprouts, or thin rice noodles (). Swap peanut butter for almond or sunflower butter if allergies. Aim for thin julienne cuts to avoid tearing wrappers
Looks delicious!