I absolutely LOVE fresh spring rolls! They are quick to make and so so tasty…as well as healthy! Pair them with a delicious dipping sauce and you’ve got yourself a meal that will make your mouth water.
Makes 5 spring rolls
5 spring roll wrappers (rice wrappers)
1/2 block tofu, cut into thin strips
1 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. cider vinegar
1 ripe avocado, sliced
1/4 red onion, finely chopped
3 medium carrots, grated
1/2 beet, grated
3 Tbsp. sesame seeds
1/4 cilantro, chopped
Marinade tofu for 1 hour in soy sauce, sesame oil, and vinegar.
Heat up frying pan and place marinated tofu on it to warm, flipping every so often for even cooking.
Prepare rice wraps as directed on package (usually soak for 5 seconds in warm water).
Place 1/5 of each: tofu, carrot, beets, avocado, onion, sesame seeds, and cilantro onto the middle of the prepared wrap.
Wrap as directed – seen on wrap’s packaging.
Pair with your favourite dipping sauce. I served mine with a sweet chill sauce and a peanut sauce.