Nut-Free Fresh Rice Wraps with Spicy Peanut Sauce
Elevate your appetizer game with these **Nut-Free Fresh Rice Wraps with Spicy Sunflower Sauce**, a vibrant and allergy-friendly twist on traditional spring rolls. Packed with crisp julienned vegetables like carrots, cucumbers, bell peppers, and purple cabbage, plus fragrant fresh herbs like mint and cilantro, these rice wraps are stuffed with protein-rich tofu and tender vermicelli noodles for a deliciously satisfying bite. The star of the show is the creamy, nut-free dipping sauce made from sunflower seed butter, spiked with lime juice, maple syrup, and a hint of sriracha for a bold and tangy kick. Easy to customize, naturally gluten-free, and perfect for entertaining, these wraps are ideal for health-conscious food lovers craving fresh flavors with a spicy edge. Quick to assemble, with just **30 minutes of prep time**, they’re as beautiful as they are delicious.
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Recipe Information
Ingredients
- 12 Rice paper sheets
- 8 oz Extra firm tofu
- 2 tbsp Soy sauce
- 1 cup Carrot, julienned
- 1 cup Cucumber, julienned
- 1 Red bell pepper, thinly sliced
- 1 cup Purple cabbage, thinly sliced
- 1 cup Fresh mint leaves
- 1 cup Fresh cilantro leaves
- 4 oz Cooked vermicelli noodles
- 0.5 cup Sunflower seed butter
- 2 tbsp Soy sauce (for sauce)
- 2 tbsp Lime juice
- 1 tbsp Maple syrup
- 1 tbsp Sriracha
- 3 tbsp Water
- 2 cloves Garlic, minced
Instructions
Start by pressing the extra firm tofu to remove excess water. Once pressed, cut it into thin strips.
Heat a non-stick skillet over medium heat and add a small amount of oil. Add the tofu strips and cook until golden brown on all sides, about 5 minutes. Add 2 tablespoons of soy sauce and stir fry for another minute. Set aside to cool.
Prepare the spicy sunflower seed sauce by combining the sunflower seed butter, soy sauce, lime juice, maple syrup, sriracha, water, and minced garlic in a bowl. Whisk until smooth and creamy. Adjust seasoning to taste and add more water if a thinner consistency is desired.
Prepare your vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and slice the purple cabbage. Set aside with the mint and cilantro leaves.
Cook the vermicelli noodles according to the package instructions, rinse under cold water, and drain well.
Fill a shallow dish or pie plate with warm water. Dip each rice paper sheet into the water for about 15-20 seconds or until softened, then carefully lay it flat on a clean, damp kitchen towel.
In the center of the rice paper, layer a small amount of noodles, tofu, carrots, cucumbers, bell pepper, cabbage, mint, and cilantro.
Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly, like a burrito. Repeat with remaining ingredients.
Serve the rice wraps with the spicy sunflower seed sauce on the side for dipping.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4411 mg | 192% | |
| Total Carbohydrate | 447.5 g | 163% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 62.9 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2873 mg | 221% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 5412 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
