Unfortunately our last event was cancelled but we’ll be back at it before you know it!! If you’re THAT excited we also do catering and private functions #soethnic . You’ll be the coolest kids on the block ✌🏼
YOU GUYS. This is truly one of the recipes I’m most proud that I tackled. It honestly wasn’t difficult at all but I’ve been meaning to try to make summer rolls for so long. I have really old memories of my mom and Grandma making these when I was little and I’ve always meant to try to recreate them. They were so so fresh and also really filling not to mention definitely healthy and “clean.” ———————————INGREDIENTS: 1 red bell pepper, rice paper wrapper, 1/2 pack vermicelli rice noodles, extra firm tofu (sub shrimp or chicken or tempeh), leafy greens (I used a super green mix), and peanut dipping sauce.
Boil half a pack of vermicelli rice noodles for 2 min then drain and rinse with cold water. Slice a red bell pepper into the strips shown here. Wet rice paper wrap then place on plate and place greens, peppers, noodles and tofu in middle. Use less than you think. Wrap and voila! That’s it you’ve got a summer roll!
🌱 Summer Rolls 🌱 The beauty of summer rolls is you can include any veggies in your fridge and it’ll taste amazing! Tonight we added spinach, carrots, and avocado. The dipping sauce is super delicious and simple: organic peanut butter, coconut aminos, scallions.