Fresh Spring Rolls

These Thai inspired spring rolls are refreshing filled with crisp carrots, cabbage, tofu, and chewy vermicelli noodles. Offering a light yet comforting meal that is quick to whip up and comes together with a few simple ingredients. Fresh spring rolls are a healthy option rather than the fried spring rolls and can be easily adjusted to accommodate your needs and preferences.

Yield: 14 springs rolls

Prep time: 30 minutes

Cook time: 20 minutes

Total time: ~ 1 hour + additional for making the rest of the spring rolls

Ingredients:

• 2 tablespoons cornstarch

• 1 teaspoon paprika

• ¼ teaspoon salt

• ¼ teaspoon coriander powder

• ¼ teaspoon ground black pepper

• 454g block of tofu

Sauce

• ¼ cup almond butter/peanut butter

• 1 tablespoon sauerkraut *

• 1 teaspoon salt

• 1 teaspoon ground black pepper

Fresh spring roll ingredients**

• 14 rice paper sheets

• 113g dried vermicelli noodles

• 2 cups spinach

• 1 large carrot thinly sliced

• ¼ head of purple cabbage thinly sliced

Notes:

*Sauerkraut is optional but it adds a nice texture and subtle tanginess

** Feel free to use any fresh vegetables available to you at hand

How it all comes together: