Avocado-Mango Spring Rolls2013-04-05
- Prep Time : 25m
- Ready In : 25m
When the weather starts heating up, we like to serve fresh spring rolls. They’re quick, easy and the only cooking required is water heated in a tea kettle.
Spring rolls aren’t an exact science. Add herbs, substitute vegetables or fruits, make them the way you want to eat them. I sometimes add chopped peanuts for a nice crunch.
If you’ve never worked with rice paper, it may seem a bit tricky at first. Try and try again! Ugly spring rolls still taste delicious.
- 6 oz. rice noodles
- 14 oz. - 1 lb. firm tofu, drained
- 1 ripe mango
- 1 English cucumber
- 1 ripe avocado
- handful of basil
- handful of cilantro
- 6 oz. rice paper spring roll wrappers
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 1/3 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!
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