- Yields: 6 rolls
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
- Each roll
- 220 cal
- 6g fat (1g sat)
- 5mg chol
- 690mg sodium
- 37g carb
- 7g fiber
- 6g protein
Ingredients
- 3 tablespoons tamari
- 2 tablespoons lime or lemon juice
- 2 teaspoons rice vinegar
- 2 teaspoons brown sugar
- 2 ounces vermicelli rice noodles
- 6 brown or white rice spring roll wrappers
- 1 ripe avocado – peeled, pitted and sliced
- 1 ripe mango – peeled, pitted and sliced
- 1/4 English cucumber, thinly sliced
- 1/2 carrot, peeled and shredded
- 6 ounces cooked prawns or extra-firm tofu, sliced (optional)
- 12 basil leaves
- 12 mint leaves
Directions
To make the dipping sauce, whisk together tamari, lime or lemon juice, vinegar and sugar in a small bowl; set aside.
Soak rice noodles in hot water until soft and pliable, 15 to 20 minutes. Drain and set aside.
Fill a large dish with warm water. Soak one spring roll wrapper in water until pliable, 5 to 15 seconds. Remove wrapper to a clean, dry surface.
Place some rice noodles, avocado, mango, cucumber, carrot and shrimp or tofu on the lower third of wrapper, leaving a 1-inch border. Top with 2 basil and 2 mint leaves.
Bring the bottom edge of the wrapper up and over the filling and snugly start to roll it up. Tuck in sides, like a burrito, and continue rolling until completely wrapped. Repeat with remaining ingredients. Cover rolls with a moist towel while you finish the rest.
Cut rolls in half on the diagonal and serve with dipping sauce.
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