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California Rainbow Rolls with Mango Curry Dipping Sauce (Vegan, Gluten Free)

These California rainbow rolls are the most refreshing summertime recipe! They’re filled with avocado, baked tofu, and crunchy veggies, and served with the most delicious mango curry dipping sauce.

Scale

Ingredients

Mango Curry Dipping Sauce

Instructions

  1. Preheat oven to 420F. Line a baking sheet with parchment paper. Slice tofu into 1/4 inch thick “steaks”, toss with avocado oil and a shake of salt and pepper. Bake for 20-25 minutes, flipping once halfway through. Slice into long strips once cooled.
  2. While tofu cooks, prepare your mise-en-place. Slice you avocado, shred the cabbage and carrots, wash and pluck the mint leaves from stems.
  3. Begin making your rolls. Soak the rice paper wrappers in warm water for about 10 seconds, and place it on a clean tea towel.
  4. Layer 3-4 slices of avocado, 2 mint leaves, a small handful of cabbage and carrot, and 2-3 slices of tofu on top of each other. Fold the wrapper as if you were making a burrito. Wrap the bottom of the roll over the filling, then tuck in the sides. Use your hands to tuck the ingredients in as you continue to roll it closed.
  5. Set each roll to the side before moving on to the next.
  6. Once all rolls are made, prepare the dipping sauce. Add all the sauce ingredients to a food processor or blender and blend until completely smooth.
  7. Serve whole or slice the rolls in half using a very sharp knife. 

Notes

Keywords: california rainbow rolls, vegan, gluten free