Fresh Spring Roll Recipe
A refreshing and healthy recipe for these fresh Spring Rolls. At first, I was intimidated to make these, but they were easy to make and delicious. These fresh Spring Rolls can be a light dinner, packed for a healthy lunch, or brought to a gathering as an impressive appetizer.
Equipment
- Large bowl with room temperature water
Ingredients
- 12 oz Spring Rolls Skin / Rice Paper Banh Trang
- 1/2 cup Red Pepper Sliced thin
- 1/2 cup Extra Firm Tofu Sliced thin
- 1/2 cup Carrot Shredded
- 1 small cucumber Peeled, Deseeded, and Sliced into 2 inch sticks
- 1/4 cup Purple Cabbage
- 1/8 cup Cilantro
- 1/2 Avocado sliced thin
- 1 cup Vermicelli Rice Noodles Pre cooked and drained
- 1/4 cup Peanut butter
- 1/8 cup Rice Vinegar
- 3 Tbsp Honey
- Fresh Ginger Zested
- 4 Tsp. Coconut Aminos
Instructions
- Dip the rice paper into the water and lay on flat clean surface.
- Add small amounts of each pre-sliced ingredient onto the rice paper. They do not need to be in a specific order~ noodles, red pepper, cucumber, cabbage, tofu, carrot, cilantro, and avocado.
- Wrap the rice paper around the fresh ingredients folding the sides and creating a roll. The rice paper will stick together easily and hold all of the ingredients.
- For the Peanut Dipping sauce add the peanut butter, rice vinegar, honey, fresh ginger, and Coconut Aminos and blend in a blender.
Notes
