Fresh Spring Rolls

By Luci Kelm

12 Rice Paper Wraps
1 tofu* (water packed - firm or extra firm) drain and squeeze moisture out as
 as possible, sliced thinly ¼”x 3” long
1 green bell pepper, sliced thinly ¼”x 3” long
2 large carrots shredded
1 avocado, thinly sliced
1 bunch mint leaves, chopped
1 bunch basil leaves, chopped
1 bunch cilantro leaves
1 pkg sprouts (your choice)
1 pkg bean threads
 mushrooms (optional)
1 lettuce – green leaf (optional)
Have all veggies sliced and prepared for rolling the rice papers.
Dip one rice paper wrap at a time in warm water for no more than 5 seconds or till soft
(Do not soak). Be careful when handling because they are delicate and can tear easily.
Mix mint, basil and cilantro leaves together.
Place wet rice paper on a dinner plate. Arrange ingredients on edge closest to you in this
order starting with: lay lettuce leaf flat then add on top of the lettuce leaf the following
items in any order you wish: bean thread, carrot, bell pepper, tofu, avocado, mint-basilcilantro
mixture, mushroom (if using), and sprouts. (You can add or delete veggies of
your choice)
Fold edge closest to you then fold both sides in and begin to roll tightly, but carefully so
as not to tear rice paper wrap.
*Can purchase tofu that is pre-flavored with Teriyaki or Herb. Or you can do your own
by slicing tofu and marinating in teriyaki sauce or soy sauce or herbs for about 30
minutes to incorporate flavors. Then squeeze out or drain most of the moisture before

(pkg = package)
Yield: 12