1/2 cucumber, peeled,seeds removed and cut into thin strips
1/2 red bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1/2 block of baked tofu, cut into strips
1/2 avocado, sliced
1/4 bunch of cilantro, stems removed
2 cups organic baby greens
Thai Peanut Sauce
Sweet Chili Sauce
Directions:
Place one package of the rice noodles in a medium bowl, cover them with warm water and let them sit until they are soft and hydrated. Drain before using.
Prepare all the vegetables and tofu. Place about an inch of warm water into a wide shallow bowl or a medium frying pan. Dip a single rice paper wrapper into the water, let it sit for just a few seconds to soften it slightly, remove it from the water and place it on a non-stick surface.
Arrange a layer of lettuce leaves over the first half of the wrapper. Place a heaping tablespoon of noodles in the center, layer on the strips of bell pepper, carrot, cucumber, tofu, and avocado. Be careful not to overstuff the roll.
Lift the edge closest to you and begin rolling while tucking in the edges on the sides as you go. Place the spring roll seam side down. Using a serrated knife cut it in half at angles. Serve with a side of peanut and chili sauce.
Note
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
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Fresh Spring Rolls
Ingredients:
2 cups warm water
1 package rice noodles
8 sheets rice paper wrappers
1 large carrot, peeled and cut into thin strips
1/2 cucumber, peeled,seeds removed and cut into thin strips
1/2 red bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1/2 block of baked tofu, cut into strips
1/2 avocado, sliced
1/4 bunch of cilantro, stems removed
2 cups organic baby greens
Thai Peanut Sauce
Sweet Chili Sauce
Directions:
Place one package of the rice noodles in a medium bowl, cover them with warm water and let them sit until they are soft and hydrated. Drain before using.
Prepare all the vegetables and tofu. Place about an inch of warm water into a wide shallow bowl or a medium frying pan. Dip a single rice paper wrapper into the water, let it sit for just a few seconds to soften it slightly, remove it from the water and place it on a non-stick surface.
Arrange a layer of lettuce leaves over the first half of the wrapper. Place a heaping tablespoon of noodles in the center, layer on the strips of bell pepper, carrot, cucumber, tofu, and avocado. Be careful not to overstuff the roll.
Lift the edge closest to you and begin rolling while tucking in the edges on the sides as you go. Place the spring roll seam side down. Using a serrated knife cut it in half at angles. Serve with a side of peanut and chili sauce.
*Note
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
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