Tofu Mango Avocado Spring Rolls
When the weather starts heating up, we love serving fresh tofu spring rolls with avocado and mango. They're quick, easy, and the only cooking required is some water heated in a tea kettle.
Price per Serving
Instructions
- 1
Cook rice noodles (6 oz) according to package directions. Alternatively, place noodles in a dish, cover with warm water, and allow to soften for mins (15). Drain thoroughly.
- 2
Meanwhile, cut 16 oz firm tofu (14 to), mango (1 ripe), cucumber (1 english), and avocado (1 ripe) into thin slices.
- 3
Chop basil (1 handful) and cilantro (1 handful).
- 4
Fill a wide, shallow dish with warm water for soaking rice paper wrappers (6 oz).
- 5
Assemble rolls one at a time: Dip a [rice paper wrapper] in warm water for a few seconds until softened. Place a slice or two of [firm tofu], [mango], [english cucumber], and [avocado] in the middle of the wrapper, about 0.33 of the way from the bottom. Top with a small handful of [rice noodles]. Sprinkle with a large pinch of [basil] and [cilantro].
- 6
Roll the spring roll as you would a burrito: first, roll the bottom edge up over the filling, then tuck in the sides, and finally finish rolling it the rest of the way.
- 7
Repeat with remaining ingredients. Serve immediately with your favorite dipping sauce.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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