Healthy Spring Rolls
These spring rolls make for a perfect lunch and will keep you full for hours!
- 1/2 cup brown rice cooked
- 3 tbsp low-sodium soy sauce
- 4 sheets rice paper
- 1 cup carrots grated
- 1 cup tofu, extra firm cut into strips
- 2 scallions sliced
- 2 sheets seaweed cut in half
- 1 tbsp peanut butter
- 2 tsp Sriracha
In a small bowl, combine rice and 1 tbsp of low-sodium soy sauce. Set aside.
Wet 1 sheet of rice paper and place on a plate. Layer the seaweed first, followed by the tofu, carrots, scallions, and rice.
Start rolling the rice paper lengthwise, making sure to wrap tightly. Once rolled about halfway, fold in each side to close off the ends and finish wrapping the roll to seal. Repeat with remaining rolls.
In a small bowl, combine peanut butter, remaining 2 tbsp of soy sauce, and 2 tsp of Sriracha until mixed evenly.