I tried this out after realizing those super thin, sticky-as-hell rice spring roll wrappers were absolutely terrifying to me, after our latest fight. They stick to my hands, the plate, rolling surface, and itself. (I have the same ongoing war with packing tape.)
In a time crunch, I decided to rethink my wrapper. And remembered how pliable the zucchini is when using the vegetable peeler long-ways for the zucchini lasagna…
Vegetable peeler + cucumber + carrot (for structural integrity) wrapper!
I ended up using only one or two pieces of tofu and cashew in each, but this is the general idea with how to peel the vegetables. Place carrot inside cucumber, dollop with whatever you like, roll up and tie with a toothpick! I placed each on a slice of cucumbers or bite purposes. Plus, I was worried about loosed interiors and tofu going a’flying… It worked! And it was pretty!
For my interior, I went with Asian, to match the lettuce wraps, but, use this with anything that you think could go with cucumber and carrots. What doesn’t go with carrot and cucumber?
Tofu sesame cashews
package extra firm tofu
2 cups raw cashews
TBS grated ginger
Juice and zest of 1 lime
2 TBS black sesame seeds
Salt and pepper
TBS agave nectar
Roll around to incorporate and roast at 400 for about 10-12 minutes.
Roll up! Enjoy!