Alfalfa Summer Rolls

Makes 12 small rolls 

45 minutes

Ingredients

½ cup tahini
½ cup water
1 lime, zested and juiced
2 tablespoons oyster sauce
1 tablespoon sugar
1/2 teaspoon salt
3 ½ ounces alfalfa sprouts
1 pound firm tofu, drained
1 large green bell pepper
1 large red bell pepper
12 sheets rice wrapper
4 cups warm water

Directions

1. In a medium bowl, whisk together the tahini, water, lime juice, lime zest, oyster sauce, sugar and salt until smooth. Set aside.

2. Rinse the alfalfa sprouts, drain and set aside. Rinse bell peppers, remove core and slice into 3-inch long matchsticks. Slice tofu into 12 portions about 3-inches long. 

3. Place warm water into a large bowl. Dip one rice wrapper in the water for 20-50 seconds until it softens. Gently place the wrapper on a cutting board. Place 1 slice of tofu, 2 slices of each pepper and a small pile of alfalfa sprouts in the center, 1 inch away from the bottom of the wrap.  

4. To wrap, pull the bottom wrap over the vegetables, lift the one side to cover the vegetables, then the other side. Grab the wrapped vegetables and roll away from you to shape the roll. Set the completed roll seam side down on a plate. Continue rolling until all wrappers are used. Serve with tahini sauce. 

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Quick Tips

• The tahini in this recipe can be substituted with peanut, almond and sunflower butter.

• Alfalfa sprouts contain fiber, copper. phosphorus and vitamin B2.

• Best way to eat alfalfa sprouts is raw.

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