Low-Acid Summer Spring Rolls

I initially made this dish years ago when I had a vegan friend over for dinner on a really hot summer day. I knew I wanted something light and easy that didn’t require the use of the oven for very long. At the start of summer I had a major craving for them and suddenly realized I could make them with all low-acid ingredients!

Oh my gosh, let me tell you this dish is perfect for when you have a group of people over. You can serve them as an appetizer or even as the main dish. And they won’t even know it’s low-acid!

This past week I made them as an appetizer and they were literally gone in seconds! Maybe it was the heat, but I definitely thought everyone would go for the cheese & crackers and not the tofu & veggies.

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LOW-ACID SUMMER SPRING ROLLS

Ingredients

• 10 brown rice spring roll papers
• 1 package extra-firm tofu
• 1 tbsp olive oil
• 1/2 avocado, sliced
• 1 mini cucumber, julienned
• 1 orange carrot, julienned
• 1 white carrot, julienned
• 1/2 cup green cabbage, thinly shredded
• 1/2 cup purple cabbage, thinly shredded
• 2 medium radishes, sliced
• cilantro
• basil
• edible flowers
• 1 cup brown basmati rice
• 1 can unsweetened coconut milk
• 1 cup water
• 1/4 cup smooth peanut butter*
• 1 tbsp coconut aminos
• 1 tsp agave syrup
• dash of ground ginge

Instructions

1. Preheat oven to 425F.
2. In a medium pot add rice, water, and unsweetened coconut milk. Bring to a boil, place lid on pot, reduce heat to low and simmer for 40 minutes or until rice is done.
3. Remove tofu from package, cut into 8 long “hotdog” style even slices, by cutting tofu cube in half height wise, then cut in half length wise, then cut pieces in half length wise. Allow tofu slices to to drain on paper towel for 10 minutes. Coat with olive oil, place on baking sheet and bake in oven for about 25 minutes.
4. In a small bowl, combine peanut butter, coconut aminos, agave syrup, ground ginger, & a dash of salt. Mix well.
5. Fill a large bowl with warm water. Wet brown rice spring roll in water for about 10 seconds. Place on large plate and assemble roll by adding rice, tofu, and desired veggies to the middle of the paper.
6. Roll rice paper up burrito style; once over and then the ends, and then continue rolling.
7. Cut in half and serve with ginger peanut dipping sauce.

Notes

You can omit or add any vegetables.

If ginger is a trigger for, you omit it.

* Purchase a peanut butter that only contains peanuts and salt.

Sometimes I worry these rolls won’t turn out to be pretty enough, but I’ve found if you add the radishes or a hard vegetable first it helps make the outside look uniform. I tend to add the tofu and rice at the end so they will be on the back of the roll. Also, cutting them in half makes them look way better for some reason.

I also make these pretty often for lunch if my reflux is bad and I just make sure to omit the ginger from the sauce and pass on the radishes. If my reflux is ok or if I want to add an extra zing for my guests I add red, orange, or yellow bell pepper.