Veggie Spring Rolls

Shred your lettuce and prepare any of your other fillings. Bring a kettle of water to a boil.

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Cover with boiling water.

Veggie spring rolls. STEP BY STEP INSTRUCTIONS TO MAKE BAKED VEGGIE SPRING ROLLS 1Transfer the rice noodles into a bowl break them roughly into smaller pieces. Place rice paper under the kitchen faucet and run water over it until all the sides are wet. Then you just tuck in the sides.

Add the veggies to the middle of the rice paper wrap and top with tofu and sliced avocado. Place rice noodles in a large bowl. Prepare Spring Rolls.

Then place on a flat surface and fill with your veggies. Use whatever vegetables you like. Fold over one side of the rice paper then fold over top and bottom.

Veggie Spring Rolls Below are the vegetables I included. Lay a romaine leaf on the paper then layer on a small amount of rice noodles and each of the veggies. Great as an appetizer side dish or even a quick lunch.

Store spring rolls in the fridge uncut for up to 5 days. Let sit for a minimum of 2 minutes or until tender. Veggie Spring Rolls These fresh Veggie Spring Rolls are colorful crunchy and full of fresh vegetables.

I used the following ingredients for the Veggie Spring Rolls. Using a rolling motion continue to seal rice paper on opposite side. Cabbage carrots celery onion fresh ginger garlic bean sprouts soy sauce Hoisin sauce Sriracha hot chili sauce ground ginger.

Now that your tofu is done youre ready to assemble your spring rolls. Pour hot water over the rice noodles. Julienne your cucumber and carrot into long strips and cut the strips in half.

These spring rolls are also a Gr8 meal when cooked shrimp chicken or pork is included with the. Best of all this easy to make.

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