This refreshing lunch recipe is perfect as the weather starts to get warmer. Plus, I love how versatile these spring rolls can be made, depending on what ingredients I have on hand!
Ingredients:
- 3 oz firm tofu
- Thinly sliced veggies (cucumber, bell pepper, etc)
- Shredded carrots
- Fresh spring mix
- ⅓ avocado thinly sliced
- 2 rice spring roll wrappers
- Optional: fresh herbs
- 2 tbsp thai chili sauce
- 2 tbsp hummus
- 1 tbsp coconut aminos
- Squeeze of lemon juice
Instructions
- Cut up all your veggies and tofu and mix up all your ingredients for the dipping sauce starting with the chai chili sauce > lemon juice.
- On the side, get a shallow dish with raised edges and fill with water. Take a dry spring roll wrapper and submerge it in the water for a couple seconds. Remove the wrapper from water and place on a plate.
- Fill up the wrap with all of your toppings and start carefully rolling the wrap to prevent tears. Serve the spring rolls with the dipping sauce and enjoy!
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