Vegetarian Summer Rolls

Prep time: 25 min
Cook time: 10 min
Servings: 12
Yield: 12 servings
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Description

These Thai-inspired summer rolls combines crunchy broccoli slaw, cucumbers, and pan-fried tofu in spring roll wrappers--perfect as either an appetizer or main course.

Ingredients

• cooking spray
• 1 (14 ounce) package firm tofu, drained and cubed
• 1 (12 ounce) package spring roll wrappers
• 1 medium cucumber, chopped
• 1 (12 ounce) package broccoli slaw
• 1/2 cup Thai peanut sauce, or more to taste

Directions

1 Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
2 Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
3 Serve rolls with peanut sauce.

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