Cook rice noodles according to package OR place in dish, pour boiling water to cover and allow to soften for 15 minutes. Drain thoroughly.
In the meantime, cut tofu, mango, cucumber and avocado into thin slices.
Fill a wide, shallow dish with warm water to soak rice wrappers in.
Assemble rolls one at a time. Start by soaking rice wrapper in warm water until softened (this will only take a few seconds.) Place a slice or two of tofu, mango, cucumber and avocado in middle of wrapper, about ⅓ of the way from the bottom. Top with a small handful of rice noodles. Sprinkle with a large pinch of basil and cilantro. Roll the spring roll as you would a burrito.
Serve with your favorite sauce. Enjoy!
Ingredient prep. It’s important to prep all the ingredients in advance of starting to roll.
Thin, small pieces. The spring rolls will be easier to roll if all the ingredients are cut into small pieces.
Don’t overfill. If you put too many ingredients inside they will be more difficult to roll and may even burst apart.
Work with the rice paper one at a time. The paper is delicate and working slowly is the best approach.
Be patient. Rice paper can be a little tricky at the start but with a little practice, it gets easier.
Store leftovers. These avocado spring rolls are best served immediately. If you have leftovers, store them in an airtight container covered with a damp paper towel for up to three days. The rice paper may become more brittle or soggy the longer they sit.
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