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Veggie Filled Spring Rolls
Serves 8 |
Packed with big flavors and crunchy texture.
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Ingredients:
| 2 cups warm water |
| 1 package rice noodles |
| 8 sheets rice paper wrappers |
| 2 cups organic baby greens |
| 1/2 red bell pepper, cut into strips |
| 1/2 orange bell pepper, cut into strips |
| 1/2 cucumber, peeled, seeded, cut into thin strips |
| 1 carrot, peeled and cut into thin strips |
| 1/2 avocado, sliced |
| 1/2 block baked tofu, cut into strips |
| 1/4 bunch cilantro, stems removed |
Directions:
- Place the rice noodles in a medium bowl. Pour warm water over top until covered. Allow them to sit until softened. Drain the water.
- Fill a wide pan with 1-inch of warm water. Place a single rice paper wrapper in the water and let sit for a few seconds. Transfer the rice paper to a plate.
- Arrange baby green on half of the wrapper. Place a generous tablespoon of noodles in the center. Layer on a few strips of the bell peppers, cucumber, carrot, avocado and tofu.
- Lift one edge of the wrapper and begin rolling while tucking in the edges. Place the spring roll seam side down on a second plate.
- Repeat the process of wetting a wrapper and filling with spring roll ingredients.
- Cut each spring roll in half and enjoy!
| Course: | Side |
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