Veggie Spring Rolls

Veggie Spring Rolls Below are the vegetables I included. Let sit for a minimum of 2 minutes or until tender.

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Now that your tofu is done youre ready to assemble your spring rolls.

Veggie spring rolls. Julienne your cucumber and carrot into long strips and cut the strips in half. Pour hot water over the rice noodles. Then place on a flat surface and fill with your veggies.

Great as an appetizer side dish or even a quick lunch. Best of all this easy to make. Cover with boiling water.

Bring a kettle of water to a boil. Add the veggies to the middle of the rice paper wrap and top with tofu and sliced avocado. Store spring rolls in the fridge uncut for up to 5 days.

I used the following ingredients for the Veggie Spring Rolls. Fold over one side of the rice paper then fold over top and bottom. Shred your lettuce and prepare any of your other fillings.

Cabbage carrots celery onion fresh ginger garlic bean sprouts soy sauce Hoisin sauce Sriracha hot chili sauce ground ginger. These spring rolls are also a Gr8 meal when cooked shrimp chicken or pork is included with the. STEP BY STEP INSTRUCTIONS TO MAKE BAKED VEGGIE SPRING ROLLS 1Transfer the rice noodles into a bowl break them roughly into smaller pieces.

Then you just tuck in the sides. Lay a romaine leaf on the paper then layer on a small amount of rice noodles and each of the veggies. Prepare Spring Rolls.

Place rice paper under the kitchen faucet and run water over it until all the sides are wet. Using a rolling motion continue to seal rice paper on opposite side. Use whatever vegetables you like.

Place rice noodles in a large bowl. Veggie Spring Rolls These fresh Veggie Spring Rolls are colorful crunchy and full of fresh vegetables.

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