Asian veggie rolls
Presenting a very simple Asian veggie roll with Brown Rice wrappers. Simple and fresh Whole Grain food perfect for the summer.
Servings: 20 Rolls
Ingredients
- 20 Brown Rice spring roll wrappers
For the Filling -
- 1 cup Cabbage finely shredded
- 1 cup Carrots finely shredded
- 1 cup Rice noodles cooked
- 1 cup Tofu finely sliced
- 1 tsp 5-spice seasoning powder
- Salt
Instructions
- Mix all the ingredients for the filling and set aside
- Take a rice paper wrapper, dip it in warm water and move it to a cutting board
- Quickly fill a teaspoonful of filling, close the sides and roll from bottom to top, sealing all edges completely
- The veggie rolls are ready to enjoy as is.
- Variation - spray a little oil around the prepared rolls and air-fry them at 380 degrees for 10-15 minutes until crisp