Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu {served with a spicy-sweet peanut sauce!} - Gluten Free & Vegan

Ingredients

Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu

• ½ red pepper, julienned
• 1 large carrot, julienned
• ⅓ -1/2 long English cucumber, julienned
• 3 green onions, thinly sliced on a diagonal
• small handful of baby spinach, gently bunched up and sliced thinly
• ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
• sesame seeds
• 5-10 rice papers (I used 22 cm papers)
• Peanut Sauce:
  • 2 tbsp soy sauce (or Bragg's Liquid Aminos - GF)
  • 3 tbsp peanut butter
  • 1 tbsp sriracha
  • 1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar (or maple syrup)
  • 1 tbsp sesame seeds
  • 2-3 tbsp water to thin