Vegetarian

Vegan Thai Spring Rolls is for Lunch.

Vegan Thai Spring Rolls takes 35 minutes to prepare.

Vegan Thai Spring Rolls takes several minutes to cook.

Vegan Thai Spring Rolls makes 12 servings.

The ingredients for Vegan Thai Spring Rolls are:

12 spring roll skins
1/3 package rice noodles (76g)
1/2 cucumber peeled, cut into shoestring strips
2 large carrots, cut into shoestring strips steamed until slightly tender
1 avocado without skin and seed cut into 12 strips and soaking in 3 T lemon juice
12 large sprigs cilantro
1/2 bag mung bean sprouts (1.5 c)
1/4 c soy sauce
1/2 block tofu cut into 12 strips
1 T ginger powder
1 T sucanat or brown sugar

Here is how you make Vegan Thai Spring Rolls:

Steam carrot strips.Soak rice noodles in cold water.Mix the soy sauce, ginger and 1/2 c water in a bowl and soak tofu strips.Put 2c cold water in a bowl big enough to set 1 spring roll skin.Once everything's chopped and ready to go, soak 1 skin for 20 sec in the cold water.Place skin on a flat surface and load in some of each veggies, but not more than 1/2 c total contents.Roll the spring roll like a burrito. Let sit for 15 min before eating for the skin to dry.Use remaing tofu soak as dipping sauce.Serving Size: makes 12 rollsNumber of Servings: 12Recipe submitted by SparkPeople user KIWIZUCHINI.

The nutritional information for Vegan Thai Spring Rolls is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 100.1

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 320.7 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 1.6 g
• Protein: 3.5 g

Vegan Thai Spring Rolls is Asian cuisine.

The dietary needs meet for Vegan Thai Spring Rolls is Vegan