Prep Time: 20 minutes
Servings: 10 rolls
For the Salad Rolls
10 small Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
10 large fresh mint leaves
10 Thai basil leaves
2 cups shredded green lettuce
10 ounces firm tofu, cut into ¼-inch slices
¾ cup carrots, shredded
½ English cucumber, cut into matchsticks
1 cup fresh bean sprouts
For the Peanut Dipping Sauce
½ cup chunky peanut butter
¼ cup canned light coconut milk
2 tablespoons coconut aminos
2 teaspoons lime juice
2 teaspoons chili garlic sauce
1 teaspoon honey or agave nectar
- Make the peanut dipping sauce: To a small mixing bowl, add all ingredients. Whisk until smooth, then cover and place in the refrigerator until ready to serve.
- Assemble the wraps: Place one mint leaf and one basil leaf just below the center of each Crepini, leaving space on the sides. Top with some lettuce, a slice of tofu, some carrots, cucumber, bell pepper, and bean sprouts.
- Fold the bottom half of the Crepini over the filling, then tightly roll up to enclose the filling. Secure with a toothpick. Repeat process with remaining ingredients and Crepinis.
- Place on a platter and serve with peanut dipping sauce.