Prep Time: 20 minutes
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 Dressing3 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
- Make the peanut dressing: To a small mixing bowl add all ingredients. Whisk until smooth. Taste and adjust seasoning as needed. Set aside.
- Lay the Crepinis on a clean work surface. Divide ingredients in a row across the center of each Crepini.
- Roll tightly. (Note: if the ends don't stay in place, you can use a toothpick to secure the wraps).
- Serve chilled with the creamy peanut dressing.