This "recipe" is yet another choose your own adventure, and it doesn't require turning on a single kitchen appliance. These vegetable summer rolls are super fresh, and can change with the seasons in regards to what veggies are included. 

When building summer rolls I always like to include a few categories of components: crunchy vegetables, fresh herbs/aromatics, and protein. These ones are loaded with cucumbers, tofu, mint, basil, and more... all complimented by a peanut dipping sauce. 

Don't be afraid to branch out and make this your own. Try adding cooked and cooled shrimp instead of tofu, or rice noodles instead of greens. 

Ingredients:

1 package of rice spring roll wrappers
1/2 bag of mixed greens or lettuce
4 cucumbers, sliced thinly
3 cups sliced crunchy vegetables - peppers, carrots, radish, salad turnips etc
1 block of firm tofu
2 cups of fresh herbs- basil, cilantro, mint, and/or green onion

Quick & Easy Peanut Sauce: 
3 parts peanutbutter (crunchy or smooth)
2 parts soy sauce or tamari
1 part sesame oil
1 part rice wine vinegar
maple syrup & sriRAWcha to taste
optional: minced ginger & garlic

Method of Preparation: 

1. Prepare all of the fillings before you begin- drain and slice tofu into matchsticks or small planks, slice or julienne the vegetables, and pick the herbs from their stems. If using green onions, slice into 3 inch pieces. 

2. To assemble: Fill a large, shallow bowl with warm water. Soak one rice paper wrapper in the water until it begins to soften. Lay the wrapper on a plate and fill with a handful of greens, some tofu, a few pieces of vegetables and a few pieces of fresh herbs.

3. Fold the sides inward and wrap snugly like you would with a burrito. Wrap tightly but also gently to avoid ripping the softened rice paper. Repeat with the remaining rice paper, soaking and wrapping just one at a time. These can be wrapped a few days in advance and kept in the refrigerator. 

4. Serve with your favorite peanut sauce, or make your own by combining the ingredients listed above together, thinning with warm water until you reach your desired consistency. 

I like to think about a theme when I am creating little niblets like these. For example, the ones featured here use Mexican flavors, so I used pinto beans, chili powder, jalapeños and cilantro to garnish. If I were making a Greek version of this, I would use feta, basil and oregano, some tomatoes and garbanzo beans mixed with tahini. This recipe can guide and inspire you to try different versions of these appetizer bites, using the week’s goodies