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Vegan Spring Rolls

Prep Time30 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Servings: 8 rolls

Equipment

  • 1 Food Processor or blender

Ingredients

  • 1 14-16 oz block of tofu extra firm
  • 2 tbsp Bragg's liquid aminos
  • 1 tsp onion powder
  • 2-3 carrots, peeled & julienned
  • 1 avocado, peeled & sliced
  • 1 large cucumber, peeled & finely sliced
  • 1/2 red bell pepper, finely sliced
  • 1 cup purple cabbage, shredded optional
  • 2 cups chopped lettuce or mixed greens
  • 2 oz vermicelli noodles or mung bean threats approximate
  • 8-10 large rice paper wraps

Instructions

  • Preheat oven to 425F.
  • Drain and cut tofu into "sticks." Arrange on silicone-lined or greased cookie sheet. Drizzle with Bragg's liquid aminos and sprinkle on onion powder. Bake 15 minutes.
  • Bring 3 cups of water to a boil on the stove. Turn off heat. Place noodles in water until soft, about 2 minutes.
  • Run rice paper individually under warm running water, or put water in a large platter for dipping. Thoroughly wet rice paper. Place rice paper on a p late and carefully arrange filling as desired. Roll into spring roll. Serve with peanut sauce for dipping. Garnish with fresh limes and cilantro as desired.