Vegan Chicken Salad Summer Rolls

For the Shredded Tofu ‘Chicken'

• 2 tablespoons olive oil
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon nutritional yeast
• 1 teaspoon vegan chicken bouillon powder or paste
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 16-ounce super firm tofu, shredded with a cheese grater

For the ‘Chicken’ Salad

• ½ cup vegan mayo
• ¼ cup sweet pickle relish
• 2 tablespoons Dijon mustard
• 2 tablespoons champagne vinegar
• 2 celery ribs, (finely diced)
• 1/3 cup finely diced red onion
• 1 small jalapeno, (deseeded and finely diced, optional)
• 2 tablespoons fresh minced dill
• 1 tablespoon fresh minced parsley
• 1 teaspoon seasoned salt, (plus more to taste)
• 1 teaspoon fresh cracked black pepper, (plus more to taste)

For the Summer Rolls

• 8 to 10 rice paper rolls
• Butter lettuce leaves
• Thinly sliced tomato
• Thinly sliced avocado
• Ranch, (for dipping, optional)

1. 1

   Preheat the oven to 400°F

2. 2

   To make the shredded tofu chicken salad, place the olive oil, soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder, and onion powder in large bowl, whisking to combine.

3. 3

   Add the shredded tofu to the bowl, tossing to coat the tofu.

4. 4

   Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, tossing halfway through.

5. 5

   Remove from the oven and let it chill at room temperature for a few minutes.

6. 6

   Meanwhile, place all the ingredients for the ‘chicken’ salad in a large bowl and whisk to combine. Taste and adjust seasonings, if necessary.

7. 7

   When the tofu is slightly cooled, mix it in, tossing to ensure everything is thoroughly combined.

8. 8

   To assemble the summer rolls, fill a wide, shallow bowl with room temperature water.

9. 9

   Submerge your rice paper into the bowl, rotating if you need to, until it’s just softened and pliable, about 12-15 seconds. Place the rice paper roll on a lightly dampened, clean work surface.

10. 10

    Place a couple lettuce leaves towards the bottom middle of the rice paper, followed by 2 to 3 slices of tomato and avocado, and a couple tablespoons of the chicken salad.

11. 11

    Gently fold over once, tuck in both sides, then continue to gently roll up tightly until the seam is sealed – it’s sticky so it will seal itself. Repeat until you have about 8 to 10 rolls.

12. 12

    Cut in half and serve immediately with vegan ranch and enjoy!