Fresh Spring Rolls

Ingredients

• 4 ounces vermicelli noodles or other rice noodles
• 8 large rice paper wrappers
• 1 carrot, julienned
• ½ English cucumber, julienned
• 3 ounces extra-firm tofu, cut into strips
• 1 jalapeño pepper, stemmed, seeded, and cut into strips
• 1 mango, peeled and cut into strips
• 1 avocado, cut into strips
• Fresh basil, mint, and cilantro leaves
• Peanut sauce, for dipping

Instructions

• Prepare the noodles according to the package instructions. Drain and rinse under cold water.
• Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.
• Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable.
• Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center.
• Fold the sides of the wrapper over the fillings and roll tightly to close.
• Repeat with the remaining spring roll wrappers and fillings.
• Serve with peanut sauce for dipping.