Veggie Wraps w/Medicated Peanut Sauce

Spring Rolls

These Asian style veggie wraps are always a hit! The peanut sauce used in this recipe is so versatile it can be served over grilled meats or a dressing; we like to save a little extra for dipping the wraps in for more flavor.


Peanut Sauce:

  • Nonstick cooking spray
  • 1 medium onion minced
  • 2 tablespoons cannabis infused oil
  • 1 teaspoon curry powder
  • 1 cup peanut butter crunchy or creamy
  • 2 tablespoons soy sauce or reduced sodium soy sauce
  • 3/4 cup water


  • 1 package extra firm tofu cut into 1″ pieces
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 cup cooked Jasmine rice or any other variety of white or brown rice
  • 3/4 cup julienned carrots
  • 3/4 cup chopped red cabbage
  • 1/2 cup finely chopped cilantro
  • 1/4 cup fresh mint chopped
  • 3/4 cup bean sprouts
  • 3 inch green onions chopped into 1/4pieces
  • 4 extra large flour tortillas
  • Hot sauce to taste optional

How it’s done:

  1. Prepare peanut sauce by spraying cooking spray in a medium skillet set over medium-high heat. Sauté onions for about 5 minutes or until softened and starting to brown. Put onions and remaining sauce ingredients into a food processor or blender and purée.
  2. To prepare rolls, spread 1/4 cup rice over each tortilla, leaving about a 1 1/2 inch border at the top and bottom and a 2 inch border at the sides. Divide tofu and vegetables among the 4 tortillas and top with peanut sauce and (if desired) hot sauce.
  3. Roll the tortillas burrito style (fold up bottom, then starting at one side, roll into a cylinder). Serve immediately.


Vegan friendly!