PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy”! Full list of retailers here: https://inspiredentertainment.com/inspired-eats/cookbook/ Today we're making 3 fresh rainbow rolls are that great for Spring & Summer. We're kicking things off with my vegan tofu rolls and then following those up with my fresh shrimp rolls and my "fruit roll-ups"! Healthy Breakfast Recipes: http://bit.ly/1OuA1v1Healthy Lunch Recipes: http://bit.ly/1XQuIriHealthy Snack Recipes: http://bit.ly/2aCBfDMPurchase my eBooks here:Healthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookVegan Tofu Rolls 2 tablespoons sesame oil1 extra firm tofu brick, cut into strips2 tablespoons hoisin sauce10-12 rice paper rounds2 red peppers, thinly sliced1 mango, sliced into strips1 cup julienned carrot1/4 cup cilantro Salt and freshly cracked black pepper Optional Peanut Lime Sauce: https://www.youtube.com/watch?v=JPlEGlI9Lx4&t=10sHeat the oil in a skillet over medium high heat. Add the tofu strips and cook, until they are golden on all sides, 2 to 3 minutes per side. Once they are golden, add the hoisin sauce and cook for another 30 seconds. Set the tofu aside and allow it to cool before assembling the rolls.To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 10 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and vegetable. Top with the basil and tofu and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.Serve immediately or store in the refrigerator in an airtight container with a damp towel for up to 3 days.Shrimp Rolls10-12 rice paper rounds1lb cooked and peeled shrimp1 cup julienned cucumber1 cup shredded red cabbage1 cup bean sprouts1/4 cup cilantro leaves1/4 cup sweet chili sauce for servingSoak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each vegetable. Top with the shrimp and cilantro and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.Serve immediately with sweet chili sauce or store in the refrigerator in an airtight container with a damp towel for up to 3 days.Fruit Roll Up10-12 rice paper rounds1 mango, julienned1 cup julienned pineapple1 cup sliced strawberries1 cup sliced kiwis1/4 cup mint leaves1/4 cup vanilla yogurt for servingTo build the rolls, soak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and top with the mint leaves. Begin to roll by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.Serve immediately with vanilla yogurt or store in the refrigerator in an airtight container with a damp towel for up to 3 days.*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon