Avocado-Mango Spring Rolls
2013-04-05
- 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.
Ingredients
- 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
Method
Step 1
Cook rice noodles according to package OR place in dish, pour boiling water to cover and allow to soften for 15 minutes. Drain thoroughly.
Step 2
In the meantime, cut tofu, mango, cucumber and avocado into thin slices.
Step 3
Chop herbs.
Step 4
Fill a wide, shallow dish with warm water to soak rice wrappers in.
Step 5
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.
Step 6
Serve with your favorite sauce. Enjoy!
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