Deconstructed Vegan Summer Rolls - Veggies Spring Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deconstructed vegan summer roll bowl with crispy vegetables, rice noodles, and tofu served with a date-sweetened peanut butter sauce. It's fresh, crunchy, and can be wrapped in rice paper.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 12 to 14 oz firm Tofu (pressed for atleast 10 mins to remove excess moisture.)
- 2 tbsp soy sauce (or use tamari for glutenfree)
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 cup peanut butter
- 6 to 7 dates (pitted)
- 2 to 2.5 tbsp lime juice
- 2 tsp soy sauce
- 2 tsp Chopped ginger
- Optional adds: 1/2 tsp garlic powder, Sambal oelek or sriracha for heat to taste
- 6 oz Vermicelli or Maifun Rice noodles (cooked according to instruction on the package)
- 2 to 3 cups chopped lettuce
- julienned or thinly sliced carrots
- peeled and sliced cucumber
- 1 cup mint leaves
- 1 cup packed cilantro
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 908mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 941mg
- Calcium
- 969mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 908MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.