I am all about a meal of appetizers.
At any time, you can find a hodgepodge of them in my freezer and pantry – vegetable potstickers, pakora, stuffed grape leaves, truffled Marcona almonds, and rice paper sheets. In my refrigerator, you’ll find a wall of tiny little jars with chutneys and sauces for dipping. Different kinds of mustard, all manner of relishes and pickles, tapenades, and a variety of olives.
I can happily make a meal of finger foods, but sometimes you need something a bit more portable, sizable, and filling. That’s when I enjoy a Spring Roll Wrap with Spicy Peanut Sauce. It elevates lunch from an ordinary sandwich to something considerably more fun.
It has all of the flavors I love in a spring roll appetizer, but with the easy portability of a whole wheat wrap. (Rice paper rolls are lovely, but they are more delicate, prone to stickiness, and drying out.) The wrap is stuffed with baked lime tofu, lettuce, and thin strips of raw vegetables – carrots, red bell pepper, and cucumber. It’s dotted with chopped peanuts and cilantro leaves and rolled up in a whole wheat tortilla. On the side, a creamy sauce that keeps the flavor front and center on your tongue.
Bake the tofu planks ahead of time, and a wrap is a quick afternoon lunch at home. Or make all 4 wraps on a Sunday, pack the sauce separately in a stainless steel container, and you’re ready to grab and go for lunch throughout the week.
And by the way, the tofu planks are a great little snack cold from the refrigerator when you need just a little something to tide you over or as a quick and substantive salad topping.