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.
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Veggie Filled Spring Rolls
Serves 8
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!
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