California Fusion Plant Based Spring Roll
Simply wet a rice paper wrapper in some warm water, add your vegetables, and roll it up. Dip it in your favorite dipping sauce or dressing, and enjoy.
Prep Time15 mins
Total Time15 mins
Servings: 2 Servings
- 4 spring roll wrappers brown or white rice
- 1/2 avocado sliced
- 1/2 cup green cabbage chopped into pieces
- 1/2 cup cucumber sliced thin
- 1/2 cup daikon radish purple used here, cut into matchsticks
- 1/2 cup carrot cut into matchsticks
- 1/4 cup low fat tofu firm tofu, cut into spears
- 1/4 cup basil leaves thai basil or sweet/Genovese
Warm some water and place the warmed water in the center of a large plate or dish. Submerge the rice paper wrapper in the water for a few seconds, ensuring all parts of the wrap have been dampened.
Transfer the wrap to a dry plate.
Add the remaining ingredients to the center of the roll in a narrow diagonal line.
Fold two sides of the wrap over the ends of the ingredients, and then tightly roll the wrap into a tube shape (see this recipe page for visuals).
Enjoy with dipping sauce! See notes for a link to all of our sauces, dips and dressings (try the mango dipping sauce with this roll!)
All vegetable amounts are approximate. This will also depend on the size of rice wrappers you use.
For all of our dressings, dips and sauces see http://plants.to/dressings
Calories: 235kcal | Carbohydrates: 32g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 272mg | Potassium: 565mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5580IU | Vitamin C: 21.3mg | Calcium: 64mg | Iron: 2.2mg