Vietnamese-Inspired Seitan & Vegetable Summer Rolls with Peanut-Free Dipping Sauce

Ingredients

• 8 sheets rice paper
• 1 cup seitan, thinly sliced
• 1 cup cooked rice noodles
• 1/2 cup shredded carrots
• 1/2 cup shredded cabbage
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• For the dipping sauce: 2 tbsp tahini, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1 clove garlic, minced, 2 tbsp water
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the dipping sauce: In a small bowl, whisk together tahini, lime juice, soy sauce, rice vinegar, maple syrup, minced garlic, and water until smooth. Set aside.
2. Heat olive oil in a skillet over medium heat. Sauté seitan until lightly browned and heated through. Season with salt and pepper.
3. Fill a shallow dish with warm water.
4. Dip a rice paper sheet in the water for a few seconds until softened.
5. Lay the softened rice paper flat. Place a small amount of rice noodles, seitan, carrots, cabbage, cucumber, mint, and cilantro in the center.
6. Fold the sides of the rice paper over the filling, then tightly roll up the roll.
7. Repeat with the remaining rice paper sheets and filling ingredients.
8. Serve the summer rolls with the peanut-free dipping sauce.