Tofu and Chickpea Summer Rolls with Peanut Sauce

A delicious and refreshing way to enjoy fresh summer vegetables, these summer rolls are packed with protein and flavor. Made with tofu, chickpeas, and a variety of vegetables, these rolls are perfect for a light lunch or dinner.

Prep time: 30 | Cook time: 0 | Serves: 4

Ingredients

• 1 package (14 ounces) extra-firm tofu, drained and pressed
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 carrot, peeled and julienned
• 1/2 cucumber, julienned
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh cilantro, chopped
• 1 package (8 ounces) rice paper wrappers

Instructions

1. Cut the tofu into thin strips.
2. In a large bowl, combine the tofu, chickpeas, carrot, cucumber, red cabbage, mint, and cilantro.
3. Dip a rice paper wrapper in warm water for about 10 seconds, or until softened.
4. Place the wrapper on a flat surface and add about 1/4 cup of the tofu and vegetable mixture in the center.
5. Fold the bottom of the wrapper over the filling, then fold the sides in.
6. Roll the wrapper up tightly, starting from the bottom.
7. Repeat with the remaining wrappers and filling.
8. To make the peanut sauce, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, and honey until smooth.