Total Time: 25 minutes | Servings: 4-6

Ingredients

• 1 teaspoon lemon juice (plus more for avocado)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 teaspoons ginger, grated
• 1 medium red bell pepper, thinly sliced
• 1 small carrot, shredded
• 1 medium yellow bell pepper, thinly sliced
• 2 large scallions, sliced
• 1 cup shredded red cabbage
• 8 ounces baked tofu, cut into 16 long, rectangular
• 1 large avocado, sliced
• 1 cup fresh pea sprouts or microgreens
• 8 pieces rice paper wrappers

Peanut Hoisin Sauce

• 1/4 cup smooth peanut butter
• 3 tablespoons hoisin sauce
• 1 teaspoon sriracha sauce 
• 2 tablespoons water

Preparation

• In a medium bowl, combine the lemon, sugar, salt and ginger, then add the carrots and toss to coat. Reserve.
• Drizzle a few drops of lemon on the avocado to prevent browning.
• Fill a baking pan with an inch of warm water. Spread a clean kitchen towel on a cutting board or counter next to the water. Have a platter ready for the finished rolls and paper towels to cover the rolls.
• To assemble rolls, submerge a rice paper sheet in water and gently press down. Transfer immediately to the towel. The paper will still be firm but will soften quickly.
• Place two slices of tofu across the rice paper, about 1½ inches from the edge closest to you, leaving 1½ inches bare at the left and right. Place rows of the prepared vegetables above the tofu using about 2 tablespoons of each. First red peppers, carrots, yellow peppers, scallions, red cabbage, then a slice of avocado, about 1½ inches from the far edge. Sprinkle with sprouts or microgreens.
• Fold the wrappers in from the sides, up from bottom, then roll up. Put on the platter and cover with a wet paper towel. If serving in more than an hour, wrap tightly in plastic.
• For the sauce, in a medium bowl, stir peanut butter, hoisin and sriracha. Stir in 2 tablespoons water, until smooth (stir in more if needed). Serve with rolls.

Nutritional Information

• 230 calories, 13 g. fat, 0 mg. cholesterol, 580 mg. sodium, 23 g. carbohydrate, 5 g. fiber, 11 g. protein