Fresh Spring Rolls
Ingredients
- 4 ounces vermicelli noodles or other rice noodles (113g)
- 8 large rice paper wrappers
- 1 carrot julienned
- ½ English cucumber julienned
- 3 ounces extra-firm tofu cut into strips
- 1 jalapeño pepper stemmed, seeded, and cut into strips
- 1 mango peeled and cut into strips
- 1 avocado cut into strips
- Fresh basil mint, and cilantro leaves
- Peanut sauce for dipping
Instructions
- Prepare the noodles according to the package instructions. Drain and rinse under cold water.
- Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.
- Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.
- Serve with peanut sauce for dipping.
Notes
Fillings and dipping sauces are entirely flexible and up to you! Other fillings could include- temphe, bell peppers, rice, edamame, radish, peas, sprouts, cabbage etc.