Rainbow Spring Rolls
These Rainbow Spring Rolls are my simple take on a classic recipe to make it slightly more colorful and just overall fun! These are simple to make and packed with added protein from the simple but delicious tofu!
Servings: 6 rolls
Ingredients
- Half a block of extra firm tofu about 7oz
- 3 tablespoons of teriyaki sauce I love the Trader Joe’s one!
- ½ tablespoon of sesame oil
- 4 oz of rice noodles
- 1 tsp blue spirulina
- 6 pieces of rice paper
- 1 red bell pepper cored and thinly sliced
- 1 large carrot peeled and julienned
- 1 ripe mango thinly sliced
- 1 ripe avocado peeled, cored, and thinly sliced
- 1 Persian cucumber thinly sliced
- 1 cup of purple cabbage thinly sliced
- Optional mint
- Peanut sauce for serving
Instructions
- Press the tofu or use super firm tofu that does not need pressing. Slice it into half inch strips.
- Heat the oil in a large skillet and once hot, add in the tofu to cook for 5 minutes per side or until a deep golden brown. Add in the teriyaki sauce and cook for 2 more minutes. Remove from the skillet and let cool slightly before slicing into thin strips.
- Cook the rice noodles according to package directions. Run under cold water and place in a large bowl. Sprinkle on 1 teaspoon of spirulina and mix until the color is even throughout.
- Soak the rice paper according to directions and lay on a clean surface. Top evenly with the tofu, veggies, and rice noodles plus the optional mint. Tuck in the sides and roll the spring rolls up tightly.
- Serve with peanut sauce and ENJOY!
