VIETNAMESE SPRING ROLLS
A PPE TI Z ER GL U T E N - FR EE V E GA N
Fresh veggies and lightly fried tofu wrapped in spring rolls makes for a refreshing appetizer.
IN G RE D IE N TS
METHOD
1 pkg. House Foods Bulk Organic Tofu Cutlet Rice paper spring roll wrappers 3 medium cucumbers, sliced into thin strips 5 medium red bell peppers, sliced into thin strips 2 large carrots, peeled and sliced into thin strips 1 bundle fresh cilantro To serve: peanut sauce or sauce of choice
1. Slice one block of tofu cutlet horizontally into approximately 16 thin strips. Cut each strip vertically in half, resulting in 32 thin strips. Repeat with remaining two tofu cutlet blocks. 2. Pour water into a shallow dish and set aside. Dip one edge of the wrap in water, and quickly rotate in a circle until the wrap is wet. Gently transfer the wrap to a cutting board, ensuring it is smooth and not overlapping. 3. Add two strips of tofu and layer with cucumber, red bell pepper and carrots. Gently fold over once, tuck in edges on both sides, and continue rolling until it is sealed. 4. Transfer to a plate, seam side down, underneath a damp towel to keep fresh. Repeat with remaining filling and rice paper. Serve with peanut sauce or your choice of dipping sauce.
SERVES: 16 (makes approx. 48 spring rolls)