Summer Rolls with Tofu - Culinary Medicine Home

Name: Summer Rolls with Tofu - Culinary Medicine Home
Ingredients: 3 ounces Rice noodles, dry; 12 wrapper, spring roll (7 inch square) rice paper Spring roll wrappers; 7 ounces Extra firm tofu (1/2 Crispy Tofu recipe); 1 medium Cucumber (julienned); 1/2 Large Red bell peppers (julienned); 1/2 medium Avocados, raw (sliced); 1 cup shredded Iceberg lettuce; 1/4 cup leaves, whole Fresh basil (herb of your choice: Thai basil or mint or cilantro, or green onions; chiffonade, sliced on the bias or leaves left whole); 2 large Carrots, raw (peeled and shredded); 1/2 medium Mangos, raw (julienned)

mds.culinarymedicine.org

With a little practice you can make delicious Summer Rolls with Tofu at home. The Health meets Food team shows you how.

View full recipe on mds.culinarymedicine.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.

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Ingredients

3 ounces Rice noodles, dry
12 wrapper, spring roll (7 inch square) rice paper Spring roll wrappers
7 ounces Extra firm tofu (1/2 Crispy Tofu recipe)
1 medium Cucumber (julienned)
1/2 Large Red bell peppers (julienned)
1/2 medium Avocados, raw (sliced)
1 cup shredded Iceberg lettuce
1/4 cup leaves, whole Fresh basil (herb of your choice: Thai basil or mint or cilantro, or green onions; chiffonade, sliced on the bias or leaves left whole)
2 large Carrots, raw (peeled and shredded)
1/2 medium Mangos, raw (julienned)