Fusion Lunch Burritos | Vegan Recipes
These fusion burritos are filled with nutrient-rich ingredients that are light and flavorful.
Servings: 6 people
Calories: 397kcal
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 carrots shredded
- 2 cups purple cabbage shredded
- 16 ounces tofu firm or super firm
- Vegan oil-free salad dressing – your choice
Instructions
- Prepare rice noodles according to package instructions and then drain.
- Peel and slice avocado, cucumber, and bell peppers into matchstick width strips.
- Prepare tofu planks as described in this recipe, without the marinade, and then slice into matchstick width strips.
- Add the vegetable fillings to a large bowl, then toss and coat liberally with the vegan oil-free salad dressing of your choice.
- 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.
- Layer an even amount of salad filling across the lower third of the rice wrapper, leaving room on sides to tuck edges for your burrito spring rolls.
- 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.
- 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.
- Eat, smile, and feel healthy!
Nutrition
Serving: 3burritos | Calories: 397kcal | Carbohydrates: 71g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 170mg | Fiber: 7g | Sugar: 7g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7