Rainbow Spring Rolls

These Rainbow Spring Rolls are my simple take on a classic recipe to make it slightly more colorful and just overall fun! These are simple to make and packed with added protein from the simple but delicious tofu!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6 rolls

Calories: 273 kcal per serving

Ingredients

½ blocks - Extra firm tofu
3 tablespoons - teriyaki sauce
½ tbsp - sesame oil
4 ounces - rice noodles
1 tsp - blue Spirulina Powder
6 pieces - rice paper
1 - red bell pepper
1 - carrot
1 - ripe mango
1 - ripe avocado
1 - Persian cucumber
1 cup - purple cabbage
mint
Peanut sauce

Instructions

Press the tofu or use super firm tofu that does not need pressing. Slice it into half inch strips.
Heat the oil in a large skillet and once hot, add in the tofu to cook for 5 minutes per side or until a deep golden brown. Add in the teriyaki sauce and cook for 2 more minutes. Remove from the skillet and let cool slightly before slicing into thin strips.
Cook the rice noodles according to package directions. Run under cold water and place in a large bowl. Sprinkle on 1 teaspoon of spirulina and mix until the color is even throughout.
Soak the rice paper according to directions and lay on a clean surface. Top evenly with the tofu, veggies, and rice noodles plus the optional mint. Tuck in the sides and roll the spring rolls up tightly.
Serve with peanut sauce and ENJOY!

Nutrition