Fresh Rolls with Peanut Dip
rice paper sheets
yellow bell pepper
To make our dipping sauce combine your sesame oil, soy sauce, peanut butter, lime juice, chili flakes, ginger powder and garlic powder in a bowl and whisk together.
We are aiming for a pancake batter consistency, add water until you get the desired consistence. We added about 2 tbsp of water. Set sauce aside.
Slice your block of tofu in half length wise and thinly slice. You re aiming for slices about 1/4 of an inch thick.
Add your frying sesame oil to a pan and fry your tofu on each side until golden brown.
Scoop about 3 tbsp of your peanut sauce into a small bowl and microwave until warm. Coat your tofu pieces lightly in the sauce. Set aside.
To prep your veggies thinly slice them into long pieces. It is almost like how you would cut your sushi fillings.
Once all your fillings are prepped add warm water to a shallow dish and soak your rice paper one at a time. They only need to soak about 10 seconds then remove them a begin to construct your rolls.
Add all of the desired fillings to your rolls, we added a little bit of everything to each roll. Be sure to leave about an inch on the top and bottom of the roll to fold it in.
Roll up your fresh rolls (carefully!) as you would roll a burrito. Repeat for each roll.
Serve and enjoy!
Recipe by Two Market Girls