Fusion Lunch Burritos
Ingredients
Instructions
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- 18 rice paper wrappers
- 8 ounces brown rice noodles, recommend Annie Chun's Maifun Brown Rice Noodles
- 5 ounces mixed baby greens, organic if possible
- 1 avocado
- 1 cucumber
- 2 bell peppers, your choice of color
- 2 cups shredded carrots
- 2 cups shredded purple cabbage
- 1 (16 ounce) package firm or super firm block of tofu
- Vegan oil-free salad dressing – your choice
Instructions
- Prepare rice noodles according to package instructions and then drain.
- Peel and slice avocado, cucumber, and bell peppers into matchstick width strips.
- Prepare tofu planks as described in this recipe, without the marinade, and then slice into matchstick width strips.
- Add the vegetable fillings to a large bowl, then toss and coat liberally with the vegan oil-free salad dressing of your choice.
- Prepare rolls individually by submerging one sheet of rice wrapper at a time in a bowl of warm water for 10 seconds, then place on a cutting board or other clean flat work surface.
- Layer an even amount of salad filling across lower third of rice wrapper, leaving room on sides to tuck edges for your burrito spring rolls.
- Layer an even amount of tofu strips and rice noodles over salad filling, then fold over edge flaps and roll your burritos into fully enclosed tubes.
- The ingredients listed should make about 18 finished rolls. Place finished rolls on a serving tray, and be sure not to stack them, as they will stick together.
- Eat, smile, and feel healthy!
If you like this recipe, please share! This will help other readers.
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