I absolutely love all of these bright green veggies! Beautiful!
– 1 spring roll (rice paper) wrap
– 1 inch strip of firm tofu
– 6 spears of asparagus
– 1/2 cucumber, sliced
– 1/4 medium avocado
– 1/4 cup arugula
– 4-5 mint leafs
Sesame Miso Sauce
*Also pairs well with low sodium soy sauce, or tamari if you don’t feel like making sauce!
– 2 Tbsp tahini
– 1 Tbsp white miso paste
– 1 Tbsp agave nectar
– 1/2 Tbsp tamari or soy sauce
– 1 tsp grated ginger root
Refrigerate all ingredients beforehand. Wash and cut ingredients for inside the spring roll. Fill a bowl or saucepan with warm water. Begin dipping the spring roll wrap in the water and rotate. Continue gently dipping until the rice paper becomes transparent and limp. Lay the pliable wrap on a piece of cheese cloth or clean kitchen towel. Place the ingredients on the top center of the wrap. Fold the sides in over the filling. Then tightly push the ingredients together folding the top corner over, then roll until completely wrapped. Chop in half or into 6 pieces.
Note: I have found that wrapping the spring roll on a towel is the best way to prevent it from sticking and tearing.
Another Note: The spring rolls are much easier to handle if cut in half vs. small pieces!