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Vegan Summer Rolls

Prep Time: 20 minutes 

Servings: 6




For the Summer Rolls

6 Crepini® Eggless Wraps 
4 ounces chilled cooked rice noodles or 4 ounces baked tofu, sliced thin
½ cup thinly sliced napa cabbage 
¼ cup English cucumber, cut into matchsticks


Peanut Dressing

3 tablespoons creamy peanut butter
1 tablespoon rice vinegar
1 tablespoon lime juice
2 teaspoons low sodium soy sauce
1 teaspoon sugar-free maple syrup
½ teaspoon toasted sesame oil
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper 
⅛ teaspoon red pepper flakes



  1. Make the peanut dressing: To a small mixing bowl add all ingredients. Whisk until smooth. Taste and adjust seasoning as needed. Set aside. 
  2. Lay the Crepinis on a clean work surface. Divide ingredients in a row across the center of each Crepini. 
  3. Roll tightly. (Note: if the ends don't stay in place, you can use a toothpick to secure the wraps).
  4. Serve chilled with the creamy peanut dressing. 



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