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Summer Salad Rolls

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



  1.  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.
  2. 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.
  3. 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.
  4. Place on a platter and serve with peanut dipping sauce.