Fusion Lunch Burritos

Ingredients

• 18 rice paper wrappers
• 8 ounces brown rice noodles, recommend Annie Chun's Maifun Brown Rice Noodles
• 5 ounces mixed baby greens, organic if possible
• 1 avocado
• 1 cucumber
• 2 bell peppers, your choice of color
• 2 cups shredded carrots
• 2 cups shredded purple cabbage
• 1 (16 ounce) package firm or super firm block of tofu
• Vegan oil-free salad dressing – your choice

Instructions

1. Prepare rice noodles according to package instructions and then drain.
2. Peel and slice avocado, cucumber, and bell peppers into matchstick width strips.
3. Prepare tofu planks as described in this recipe, without the marinade, and then slice into matchstick width strips.
4. Add the vegetable fillings to a large bowl, then toss and coat liberally with the vegan oil-free salad dressing of your choice.
5. Prepare rolls individually by submerging one sheet of rice wrapper at a time in a bowl of warm water for 10 seconds, then place on a cutting board or other clean flat work surface.
6. Layer an even amount of salad filling across lower third of rice wrapper, leaving room on sides to tuck edges for your burrito spring rolls.
7. Layer an even amount of tofu strips and rice noodles over salad filling, then fold over edge flaps and roll your burritos into fully enclosed tubes.
8. The ingredients listed should make about 18 finished rolls. Place finished rolls on a serving tray, and be sure not to stack them, as they will stick together.
9. Eat, smile, and feel healthy!

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