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HEALTHY SPRING ROLL RECIPE
10-12 spring roll wraps
1 package mai fun rice noodles
1 block firm tofu, diced
Coconut aminos
3/4 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
1 avocado, sliced
Fresh mint to taste
Other veggie add ins that we would have added but were out: purple cabbage and butter leaf lettuce
Mango dipping sauce:
2 ripe mangos, diced
1 lime, juice
1/8 c pickled ginger
Sriracha to taste
Optional: 1 tsp coconut sugar or maple syrup
Peanut sauce:
1/2 c peanut butter
1/8 c coconut aminos
1/3 c maple syrup
1/4 c pickled ginger
1/4 c water
1-3 tbsp sriracha
DIRECTIONS:
Boil a pot of mai fun noodles and cook according to package instructions. Warm a pan on medium heat and add a generous drizzle of coconut aminos. Add the sliced tofu and let simmer for a minute or so then flip to the other side for another minute. Remove from heat when cooked to your liking. Soften the spring roll wraps by dipping them in warm water for a few seconds and lay out flat. Add some tofu and veggie ingredients to the lower third of the paper. Wrap tightly like a burrito. Repeat steps until you run out of ingredients.
Blend the mango dipping sauce ingredients until smooth. Set aside. Blend the Peanut sauce ingredients until smooth. Set aside.
Dip away and enjoy!
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