These healthy salad rolls have winter vegetables like brussels sprouts and delicata squash, along with some traditional fillings like carrots, cabbage, and cilantro. Dip these in peanut sauce for a healthy, delicious meal or appetizer!
- 1 large delicata, sliced to 1/4″ half moons
- 1 tsp olive oil
- 1 pinch of salt
- 1 package of firm (not silken) tofu
- 3 large carrots, julienned or shredded (raw)
- 1.5 cups finely shredded purple cabbage (raw)
- 1/2 cup thinly sliced watermelon radish
- 1.5 cups thinly shredded brussels sprouts (raw)
- 1 small bunch of cilantro
- 12–15 rice paper wrappers (dry)
- peanut sauce!!
- Preheat your oven to 400F. Toss the sliced delicata with the olive oil and salt, spread in a single layer on a baking sheet, and bake for 15-20 minutes, or until fork-tender. Remove from the oven and let cool a bit as you finish preparing the other ingredients.
- Drain the tofu, then cut it into 3/4″ thick strips (roughly 1″ x 4″ x 1/2 or 3/4″).
- To assemble the salad rolls, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!). Carefully remove (bring some excess water with you) and set on a flat counter, plate, or cutting board. If things get sticky, you can use a lightly oiled surface, or a wet kitchen towel.
- Lay the wrapper flat, then layer one piece of tofu, and then a small handful of the remaining ingredients (except for peanut sauce) in a 4″ wide section starting about 1/3 of the way up the wrapper. Optionally, add a little bit of peanut sauce into the wrapper, or a dash of fish sauce.
- Fold the bottom of the wrapper up over the ingredients, roll snuggly to get them all together, then fold in both sides, and continue rolling until the top is completely sealed.
- Set aside, and repeat with the rest of the ingredients.
- Serve with plenty of peanut sauce!