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Veggie Filled Spring Rolls

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Serves 8 | 

Packed with big flavors and crunchy texture.

Ingredients:

2 cups warm water
1 package rice noodles
8 sheets rice paper wrappers
2 cups organic baby greens
1/2 red bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1/2 cucumber, peeled, seeded, cut into thin strips
1 carrot, peeled and cut into thin strips
1/2 avocado, sliced
1/2 block baked tofu, cut into strips
1/4 bunch cilantro, stems removed

Directions:

  1. Place the rice noodles in a medium bowl. Pour warm water over top until covered. Allow them to sit until softened. Drain the water.
  2. Fill a wide pan with 1-inch of warm water. Place a single rice paper wrapper in the water and let sit for a few seconds. Transfer the rice paper to a plate.
  3. Arrange baby green on half of the wrapper. Place a generous tablespoon of noodles in the center. Layer on a few strips of the bell peppers, cucumber, carrot, avocado and tofu.
  4. Lift one edge of the wrapper and begin rolling while tucking in the edges. Place the spring roll seam side down on a second plate.
  5. Repeat the process of wetting a wrapper and filling with spring roll ingredients.
  6. Cut each spring roll in half and enjoy!
Course: Side
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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