That's the only way we can think to start this post. The first time we tried these veggie spring rolls we kept saying "HOLY CRAP these are our new favorite food and we need to eat these every day." For real.
The Ultimate Fresh Veggie Spring Rolls
1 small onion, diced
2 cups mushrooms, sliced
1 tsp fresh grated ginger
2 tbsp peanuts, chopped
1 tbsp teriyaki sauce
1 tbsp gluten free tamari or soy sauce
1 large sweet potato, cut into matchsticks
1/2 block extra firm tofu, cut into strips
1 carrot, julienned or spiralized
1 small cucumber or zucchini, julienned or spiralized
3-5 leaves romaine lettuce
1/2 large avocado, sliced
1 1/2 packed tbsp cilantro, chopped
2 bulbs green onion (about 6 separate stalks), chopped
5-6 gluten free rice paper wraps
Preheat oven to 400 degrees Fahrenheit. Prep all veggies according to ingredient list. Oil or line a baking sheet and arrange sweet potato sticks on sheet so they do not touch each other. Bake about 15-20 minutes, or until they are tender. Flip halfway through.
While the potatoes bake, heat a saucepan over medium heat and add onions. Once translucent, add mushrooms and ginger. Cook, stirring occasionally, until mushrooms are soft. Add peanuts, teriyaki sauce, and tamari/soy sauce to the pan and stir. Cook for another 2-4 minutes, then transfer to a bowl. Do not wash the pan.
Cook tofu in the same pan as above until browned, about 2-4 minutes each side. Transfer to a plate.
Soften rice paper wraps according to instructions on the packaging. Place half a lettuce leaf on each wrap, then top with tofu, a small handful each of carrots and cucumber/zucchini, a few sweet potato sticks, a big spoonful mushroom and onion mixture, a couple slices of avocado, a spoonful of cilantro and green onion, and a squeeze of lime.
Roll wraps by folding one long side over the filling, then tucking in the short sides, then rolling to close. Eat immediately!
- If you don't oven a julienne peeler or spiralizer, simply chop the carrots and cucumber or zucchini into fine strips.
- If you want sauce to dip the rolls in, stir together another tbsp each of teriyaki and tamari or soy sauce.