Tofu Spring Rolls with Mango and Avocado

Ingredients

rice noodlesthin

2 oz

firm tofuthinly sliced

8 oz

mangothinly sliced

1

English cucumberthinly sliced

1

avocadothinly sliced

1

basilfresh

1/4 cup

cilantrofresh, chopped

1/4 cup

rice paper

8 sheets

Method

1. 01Prepare rice noodles according to package directions. Place noodles in a dish, pour boiling water to cover, let sit 15 minutes until softened, then drain thoroughly.15 min
2. 02While noodles soak, slice tofu, mango, cucumber, and avocado into thin strips. Chop basil and cilantro.
3. 03Fill a wide shallow dish with warm water for soaking rice wrappers.
4. 04Dip one rice wrapper in warm water for a few seconds to soften. Remove and shake off excess water.
5. 05Place 1 or 2 slices each of tofu, mango, cucumber, and avocado in the center of the wrapper, about 1/3 of the way from the bottom.
6. 06Top with a small handful of rice noodles and a large pinch each of basil and cilantro.
7. 07Roll like a burrito. Roll the bottom edge up and over the filling, tuck in the sides, then roll to the end.
8. 08Repeat with remaining ingredients. Serve immediately with your preferred dipping sauce.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Egg-free
• Dairy-free