Rainbow Vegan Summer Rolls with Peanut Butter Dipping Sauce Recipe (with Video)

Cooking the rice noodles
1. Cook the rice noodles according to package instructions, then immediately rinse with cold water to stop the cooking and prevent sticking, drain and set aside.
2. Color half of the rice noodles with 1 teaspoon of pitaya powder and the other half with 1 teaspoon of blue spirulina.
Preparing the vegetables and mango
1. Prepare all the veggies and mango, set aside, save the avocado till the last, only slice it when everything else is ready to prevent oxidization.
Preparing the tofu sticks
1. Prepare the tofu sticks next. Drain and press the tofu, cut into 1/2 inch slices.
2. In a non-stick pan, heat a drizzle of oil, pan fry the tofu slices over medium heat, 4-5 minutes for each side until both sides are golden crispy.
3. Meanwhile, mix together the glaze ingredients, carefully pour the sauce mixture into the pan, stir and flip to coat all sides, turn the heat to low and let the sauce thicken, remove from heat when the tofu is evenly glazed on all sides.
4. Cut into thin strips, set aside.
Preparing the rice paper wrapper
1. Prepare a wide and shallow bowl of lukewarm water, dip a piece of rice paper wrapper in for about 2-3 seconds.
2. Take the rice wrapper out, lay down the basil, vegetables, rice noodles, mango, and tofu sticks, in the bottom 1/3 section, lift up the bottom edge, fold forward to close then fold up the two sides, continue to roll up until you reach the other edge, repeat till all ingredients are used up.
Preparing the dipping sauce
1. Make the dipping sauce by whisking everything together till very smooth, if it's too thick you can add a splash of coconut milk.
Serving the summer rolls
1. Slice the summer rolls in halves, serve with the dipping sauce, enjoy!