Summertime is full of fresh and colorful ingredients and one of the best ways to eat them is wrapped in a delicious summer roll! These rainbow rolls pair perfectly with a peanut butter sauce and are great for a fresh and crunchy lunch or dinner.

Learn how you can wrap summer rolls like a pro here.

Directions

1. Julienne bell pepper and carrots into two inch long pieces and set aside in separate bowls.

2. In a small bowl, scoop out avocados and mash into a chunky consistency.

3. Slice tofu into half-inch thick slices and press between two paper towels or a dish towel to squeeze out most of the water. Then slice into two inch-long strips.

4. Add olive oil to a large saucepan over medium heat. Place tofu strips in one layer across the bottom. Add 1 Tablespoon of Tamari and teaspoon of lime juice and let cook for about 3 minutes on each side or until crispy and brown. Remove from heat and set aside.

5. Make the dipping sauce! In a medium bowl, whisk together two Tablespoons of Tamari, peanut butter, ginger, sesame oil, rice vinegar, and maple syrup until well combined. Slowly whisk in water a few splashes at a time until mixture has reached preferred consistency. Depending on the type of peanut butter you use, you may have to add more or less water and then set aside.

6. Time to wrap the rolls! Use the link in the description to learn how to wrap rolls like a pro.

7. To make the rainbow rolls, layer your wrapper with shredded red cabbage, a spoonful of avocado, shredded lettuce, a few slices of tofu, a small handful of carrots and finally a small handful of red bell pepper on the top. Make sure to add even amounts of each to the rolls to be able to make 16.

8. Cover completed rolls with a damp kitchen towel so the rolls don’t dry out until you are ready to serve. Dunk into your peanut sauce and enjoy!