Summertime Spring Rolls

I'm normally a "made from scratch" kind of woman, but in the summer I'm always looking for ways to spend less time in the kitchen and more time in the sunshine. These quick and easy spring rolls make the perfect summertime lunch. They are even easier using pre-chopped vegetable mix and store bought baked tofu.

Summertime Spring Rolls

Rice spring roll wrappers

One package Mann's Broccoli slaw, Coleslaw mix or Broccoli salad mix

One package Ginger Sesame Baked tofu, cut into strips

2 tablespoons low sodium tamari

1 tsp minced ginger

2 tablespoons sesame seeds

1 tsp toasted sesame oil

cilantro

1. In a large bowl, toss the Broccoli slaw mix with the tamari, ginger, sesame oil and sesame seeds
2. Set up your assembly line including: shallow dish with warm water to soak spring roll wrappers, wet paper towel to use as a work surface when rolling the wrappers, tofu, veggie mix, cilantro, platter lined with parchment paper
   
3. Soak a wrapper in warm water for 2-3 minutes until softened, remove form water and place on towel
4. Add 1/3 cup veggie mix, a slice of tofu and cilantro to the middle of the wrapper
5. Fold up the side closest to you, then the right and left sides and roll (like making a burrito)
6. This recipe should make 8-10 rolls

If you want to use a dipping sauce, here's a few delicious links:
Spicy Peanut Lime Sauce
Asian Dipping Sauce - uses coconut aminos (soy free)
Tahini Dipping Sauce