If you’re making these rolls ahead of time, skip dressing the vegetables prior to rolling and instead serve the sauce on the side for dipping.
Makes 8 rolls
For the rolls:
½ cup Navitas Naturals Yacon Slices
8 ounces organic very firm tofu, cut into 16 batons/sticks
8 rice paper roll sheets
2 cups mungbean sprouts
1 cup carrots, grated
½ cup green apple, grated
1 cup fresh mint leaves
1/3 cup slivered almonds
For the sauce:
2 tablespoons yacon syrup
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, grated
1 tablespoon almond butter
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
Make the sauce first: add all the sauce ingredients in a sealable jar, close tightly with a lid, and shake to combine. Set aside.
In a small bowl, soak the yacon slices in 1 cup water until soft, about 15 minutes. Strain the slices, and pat dry with a towel.
In a mixing bowl, combine the yacon slices with the mungbean sprouts, carrots, and apple. Pour in the sauce (see chef’s note for method options), and toss well.
To assemble the rolls, fill a 9-inch pie plate or wide bowl with warm water. Lay a kitchen towel on the cutting board, and have a serving plate ready. Take a rice paper sheet, and place it in the water dish to soften, about 30-45 seconds. Carefully remove, keeping the rice wrap as spread out as possible. Let any excess drips fall in the bowl for a moment, then place the wrap on the towel. Line the center with 2-3 mint leaves, and place a tofu stick on either side to form 3 lines. Fill the center area of the tofu with 1/8 of the vegetable mixture, and sprinkle the top with almond slices. Tightly wrap the filling with the rice paper – much like a tighter version of wrapping a burrito. Transfer to a serving plate and repeat with remaining wraps.
Originally developed for Navitas Naturals; recipe by Julie Morris.
